Crockpot Tri Tip Roast
Crockpot tri tip roast comes out tender and full of flavor every time with this fool-proof recipe featuring an amazing broth to top off the roast.
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Servings: 4 serving
Ingredients
- 3 pound tri-tip roast
- 8 ounce carrots, chopped
- 1 medium yellow onion, sliced
- 1/2 pound baby Yukon potatoes
- 3 bay leaves
- 6 ounce can of tomato paste
- 3 tablespoon balsamic vinegar
- 1 tablespoon worcestershire sauce
- 1.5 cup beef broth
Seasonings
- 1 tablespoon salt
- 2 teaspoon garlic powder
- 2 teaspoon dried rosemary
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
Instructions
- First, mix all the seasonings together. Then, remove the roast from the package and pat it dry. Cover the tri-tip heavy in the seasonings. Some will fall off so no worries about over seasoning. The seasonings will cover a roast up to 3-4 pounds.
- Now, add the roast into the crockpot. Next, in a bowl add the beef broth, balsamic vinegar, Worcestershire sauce and the tomato sauce together.
- Slice up the onion, carrots then place the cut up pieces around the roast along with a few baby potatoes. Then, take the broth mix and pour it around the roast. Do not pour directly on the top of the roast because this will wash the seasoning away on the top. That is your presentation view.
- Now, cover the crockpot and cook on high for 3 hours or low for 6 hours. But, I suggest cooking on high, more on that in the frequently asked questions.
- Everything will melt together and when it's time to serve slice the tri-tip roast against the grain patterns and serve with the flavorful both on top.
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