Can I cook this slow cooker pot roast on high?

Yes, but the meat will be the most tender if cooked on low. If you cook it on high, set the time to 6 hours or until the meat is cooked through.

Can I use red wine in the recipe?

Yes, but it won't be Whole30-compliant then. If you want to use red wine, I would suggest adding it to the skillet after you've browned your meat. That way, the alcohol will burn off and you'll just have the red wine flavor.

Can I use a bigger roast?

Yes, but I would suggest using more vegetables and potatoes then. And, you do need to make sure that your roast will fit inside your crockpot.

Do you put vegetables in a slow cooker at the same time as meat?

Yes, you can put root vegetables like potatoes and carrots in the slow cooker at the same time as meat. If you want to cook more tender vegetables like broccoli, it's best to put those in later or cook them separately so they don't get overcooked.

Should vegetables go on top of bottom of roast in slow cooker?

It doesn't really matter. I usually put the vegetables on the bottom to make a sort of "bed" for the roast to sit on top.

Is it better to cook tri-tip fast or slow?

Most roasts will be more tender if they are cooked slow and for a long time.

What vegetables should not be added to a slow cooker?

Tender vegetables like broccoli, zucchini, and greens can get overcooked easily in a slow cooker. It's best to add these closer to the end of the cooking cycle, or cook them separately in a pan and then add them to the slow cooker before serving.

Do you have to brown a roast before putting it in the crockpot?

You can but you don't have to! Browning the roast will add more flavor, but it can also be a lot of work.

Slow Cooker Tri-Tip Roast with Veggies

Ingredients

Units Scale

1 teaspoon avocado or olive oil
1–2 pound Tri Tip Roast (or your favorite cut of meat)
1 pound fingerling or white potatoes, washed and quartered
6 celery stalks, chopped (about 2 cups)
5 medium carrots, chopped (about 2 cups)
1 white or red onion, sliced
1/2 cup reduced sodium beef or chicken broth
2 sprigs fresh rosemary
1 teaspoon steak seasoning or Italian seasoning
1/2 teaspoon sea salt
1/4 teaspoon black pepper
chopped scallions, optional, for serving

Cook Mode Prevent your screen from going dark

Instructions

Heat the oil in a large skillet over medium heat.
Add the roast and use tongs to brown for a few minutes on each side.
In the meantime, add the potatoes, celery, carrots, onion, and broth to the base of a large slow-cooker (at least 6 quarts).
Use the tongs to move the roast from the skillet to the slow-cooker.
Add the rosemary sprigs to the slow-cooker, along with the steak seasoning, salt, and pepper.
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.
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.

Notes

Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days. Or, place any leftovers in a freezer-safe container for up to 2 months.
If you can’t find a tri tip roast at a grocery store you should be able to buy one from a local butcher or you can substitute a rump roast or a beef round roast.
You can use any leftover shredded meat on top of rice, in tacos or burrito bowls, and for sandwiches.
Short on time? Try my recipe for Instant Pot Tri Tip instead!

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 15 minutes
Cook Time: 9 hours
Category: Main dish
Method: slow cooker
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1/8 of recipe
Calories: 310
Sugar: 4.3 g
Sodium: 367.8 mg
Fat: 13 g
Saturated Fat: 5.8 g
Carbohydrates: 24.4 g
Fiber: 4.8 g
Protein: 24.7 g
Cholesterol: 83 mg