Slow Cooker Tri-Tip Roast with Vegetables Recipe | Yummly
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Slow Cooker Tri-Tip Roast With Vegetables

THE SPRUCE EATS
22Ingredients
7Hours
560Calories
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Ingredients

US|METRIC
6 SERVINGS
  • 1 roast beef (3-pound) tri-tip)
  • 2 tablespoons chili powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chipotle chile powder (optional)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 1/2 pounds medium potatoes (quartered or cut in 1 to 2-inch chunks)
  • 1 onion (large, cut into wedges)
  • 4 large carrots (quartered or halved lengthwise, and cut into 1 to 2-inch pieces)
  • 2 tablespoons olive oil
  • 1 teaspoon parsley flakes (dried)
  • 1 teaspoon crushed rosemary (dried)
  • 1/2 teaspoon dried oregano (or basil)
  • 1/2 teaspoon dried dill weed (optional)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup beef stock (preferably unsalted or low sodium)
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    NutritionView More

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    560Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories560Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol120mg40%
    Sodium2680mg112%
    Potassium1080mg31%
    Protein56g110%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate44g15%
    Dietary Fiber6g24%
    Sugars6g12%
    Vitamin A170%
    Vitamin C70%
    Calcium6%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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