Hey busy Mama, have you been looking for a way to make the perfect tri-tip without having to stand over the oven all day? Try this slow cooker tri-tip roast recipe for a succulent, juicy, and tender roast that will have everyone coming back for seconds. It’s an easy dinner recipe which all Mamas love. 

Crockpot recipes are the perfect way to make a delicious meal for your family, and this slow cooker tri-tip roast is the perfect comfort food the whole family will love. If you are looking for a new slow cooker, here is my favorite one on Amazon with free shipping, of course. 

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Always stock up at your local grocery store when they put roast on sale. I love using these zip lock bags to freeze roast. I simply cut up large roasts into the size our family uses and freeze them. When I am ready to make it for dinner,  I defrost the roast overnight in the refrigerator, or you can use a frozen roast in this slow cooker recipe

Tri-Tip Roast Ingredients

Other Cuts of Meat You Can Use:

  • Chuck Roast
  • Rump Roast
  • Round Roast
  • Bottom Sirloin Roast
  • Any Flavorful Cut of Beef You Prefer

Tri-Tip Roast Directions

First step is to do a quick sear of your cut of meat in a hot skillet with a little olive oil. This is an easy way to seal in the flavor and only take a few minutes of prep time  and only needs to cook for a couple of minutes.

Second, whisk together the beef broth, Worcestershire sauce and corn starch. Stir in the onion, Herbs de Provence, parsley, garlic powder, salt and black pepper. In a microwave safe bowl, microwave for about 90 seconds and stir until the corn starch is completely dissolved.

Line the bottom of your slow cooker insert with slices of butter. Next, place your washed potatoes. Then place your prepared carrots and onion. Place roast on top of vegetables and pour over the beef stock mixture. Cook on Low heat for 8 – 10 hours, until the beef roast is fall-apart tender. The low-temperature helps create a tender beef.

You can also use a meat thermometer to check your roast. It should have an internal temperature of around 150 degrees for best results. 

Leftover Recipes:

Our favorite leftover recipe is burrito bowls with sour cream. It has shredded beef and is so good. You can use the same recipe for lettuce wraps if you prefer that. 

Other Crock Pot Recipes We Love

Easy Gluten-Free Chocolate cobbler 

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Yield: 8

Crockpot roast


Delicious crockpot roast that cooks during the day while you are busy.

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes


  • 2 - 3 lbs beef sirloin tip roast
  • 3 tbsp butter
  • 1 1/2 lbs yukon gold potatoes
  • 1 lb carrots
  • 1 sweet onion
  • 1 cup beef stock
  • 2 tbsp Worcestershire sauce
  • 2 tbsp corn starch
  • 2 tsp onion powder
  • 2 tsp Herbs de Provence
  • 1 1/2 tsp salt
  • 1 tsp parsley
  • 1 tsp garlic powder
  • 1 tsp black pepper


Slice the butter and place it in the bottom of the slow cooker insert. 
Wash the potatoes and add them on top of the butter in the slow cooker.
Peel and cut the carrots. Peel and cut the onion. Layer the carrots and onion on top of the potatoes.
Place the roast on top of the potatoes, carrots and onions.
In a microwave safe bowl or glass measuring cup, whisk together the beef stock, Worcestershire sauce and corn starch. Stir in the rest of the ingredients, onion powder, finishing with the black pepper.
Microwave the beef stock mixture to dissolve the corn starch, about 90 seconds.
Pour the beef stock mixture over the roast and vegetables. Make sure and cover all of it evenly.
Place the lid on and cook on Low heat for 8 - 10 hours, until the beef roast is fall-apart tender. You can use a meat thermometer to measure internal temperature, which should be between 150-160 degrees

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