Tri Tip Slow Cooker Roast with Vegetables and Gravy

Tri tip pot roast cooked in slow cooker is shown plate and partially sliced alongside root vegetables on a white platter.

Tri Tip Slow Cooker Roast with Vegetables and Gravy

How to slow cook a tri tip. Fork tender tri tip crock pot roast with vegetables and flavor loaded gravy. Use a 6 quart slow cooker.

5 from 4 votes

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Prep Time: 15

Cook Time: 6

Total Time: 6 15

Servings: -6 servings

Calories: 406kcal

Author: Milena Perrine

Ingredients

Tri Tip Crock Pot

2.5 lbs trip tip roast*
3 teaspoon each garlic powder dried oregano, paprika, coarse salt
1 ½ teaspoon ground black pepper
3 tablespoon olive oil or more as needed
1 onion large diced
4 cloves garlic rough chopped
1 tablespoon tomato paste or a bit more
1 to 1 ¼ cup dark beer or wine**
4-5 sprigs thyme
1 tablespoon brown sugar
2 cups beef stock

VEGETABLES***

2 lbs red potatoes or small gold potatoes
4 large carrots cut into thick bite-sized pieces

GRAVY

4 tablespoon butter
4 tablespoon flour
2-3 cups crock pot braising liquid
salt and pepper to taste to season gravy

Instructions

TRI TIP CROCK POT

Bring the tri tip beef to room temperature and pat it dry. Mix the spice rub and generously apply it all over.
To a large non-stick, heavy saute pan over medium-high heat add the olive oil and sear the tri tip on all sides until it is nicely browned. Set it aside and lower the heat to medium.
Saute the onion and garlic for 3-4 minutes, Stir in the tomato paste, cook 1 more minute.
Add the wine or beer to deglaze the pan. Scrape off any brown bits from the bottom of the pan and bring to simmer. Stir in the brown sugar.
Drizzle olive oil at the bottom of the crock pot. Add the potatoes, the carrots, the thyme, and the onion mixture straight from the pan. Place the browned tri tip on top. Add the beef broth. Close the lid and cook on low for up to 6 hours or until the meat is fork tender/on high for 3-4 hours or until the meat is tender.
Once you are satisfied with the tenderness of the tri tip roast, remove it from the slow cooker onto a platter. Arrange the vegetables around it. Keep warm while you make the gravy (see steps below).

GRAVY

Strain the braising liquid from the crock pot. Keep warm.
In a sauce pan over medium heat melt the butter and whisk in the flour. Add the braising liquid (about 2 cups or just a bit more) while continuing to whisk.
Once the gravy reaches your desired consistency, simmer for about a minute and remove it from the heat. Taste and season as needed. Transfer to a gravy boat for serving.

Video

Notes

*This is the average weight of a tri tip roast. You can also cook two cuts with this recipe and use one for a second meal of sandwiches etc.

**If using wine only use ¾ cup. If using an ale or lager to deglaze choose a malty, dark style with pleasant coffee, toast, or dried dark fruit notes. For example black lager, porter ale, dunkel lager, doppelbock, chocolate stouts or stouts brewed without too much roasted barley are all perfect and will enrich the flavor of the braising liquid for the tri tip roast.

***Also consider celery, parsnips, turnip, rutabaga or mushrooms. You may want to add extra brown sugar if using parnsips or rutabaga to counter the natural bitterness.

Nutrition