Tri-Tip Crock Pot Roast

Published on February 2, 2015 | In American | By |

- Prep Time
- 15 Minutes
- Cook Time
- 480 Minutes
- Yield
- 1 Pot Roast
- Difficulty Level

Crock pot meals are the bomb! Not only do they take less time, but they come out amazingly succulent, savory and juicy. If you’re in a hurry in the mornings, you can prepare the ingredients before bed, refrigerate them and then put them in your crock pot in the morning before work. Hit the play button and come home to an amazing meal!

I love using Tri-Tip Roast because it is a low fat way to enjoy beef. I had my gallbladder removed many years ago and have a hard time digesting high fat meals. This one is definitely a keeper!

Ingredients

1 Tri-Tip Beef Roast
1 t. salt
1/2 t. black pepper
1/2 t. garlic powder or 2 cloves, minced
1 t. basil
1/2 t. thyme
1/2 t. margoram
1 16 oz. bag baby cut carrots
1 16 oz. bag brussel sprouts, ends cut off
1 10 oz. bag snap peas
8 small golden potatoes
1 qt. Pacific Foods chicken broth, Trader Joe's or Home made broth
Optional: 1 bag pearl onions. I'm allergic to onions, so I don't use them and it still tastes great!

Instructions

1. Sprinkle the bottom of your crock pot with salt and garlic powder. If you have time, you can pan sear the sides of the roast in a skillet on medium in a little Olive oil or grape seed oil. If you're in a big hurry, skip this step.
2. Add the roast, seasonings, chopped veggies and broth. Make sure the meat is completely covered with broth.
3. Turn your crock pot on Low and cook for 8 hours.