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Slow Cooker Tri-Tip Roast Recipe with Veggies
This Slow Cooker Tri-Tip Roast with Roasted Vegetables is a nourishing meal perfect for Sunday dinner or special occasions. This dish is gluten-free and so easy to make.
👥 8 Servings⏱️ Prep & Cook: 9h 15m⏳ Prep: 15 min🔥 Cook: 9h👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- pot
📝 Preparation Steps
1
Heat the oil in a large skillet over medium heat.
2
Add the roast and use tongs to brown for a few minutes on each side.
3
In the meantime, add the potatoes, celery, carrots, onion, and broth to the base of a large slow-cooker (at least 6 quarts).
medium carrots, chopped (about 2 cups)5
4
Use the tongs to move the roast from the skillet to the slow-cooker.
5
Add the rosemary sprigs to the slow-cooker, along with the steak seasoning, salt, and pepper.
6
Place the lid on the slow-cooker and set the temperature to low. Cook for ⏱️ 7-9 hours, or until the meat is tender and easily shreds.
7
When you’re ready to serve, use a fork and tongs to shred the meat in the pot. Stir the meat and vegetables together and serve hot. Top with chopped scallions, if desired.
chopped scallions, optional, for serving
Nutrition Facts
calories
310 calories
fat Content
13 g
serving Size
1/8 of recipe
fiber Content
4.8 g
sugar Content
4.3 g
sodium Content
367.8 mg
protein Content
24.7 g
trans Fat Content
0.8 g
cholesterol Content
83 mg
carbohydrate Content
24.4 g
saturated Fat Content
5.8 g
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