Slow Cooker Tri-Tip Roast with Veggies
Ingredients
The roast
-
1
teaspoon
avocado or olive oil
-
1–2
pound
Tri Tip Roast (or your favorite cut of meat)
The vegetables
-
1
pound
fingerling or white potatoes, washed and quartered
-
6
stalks
celery, chopped (about 2 cups)
-
5
medium
carrots, chopped (about 2 cups)
-
1
unit
white or red onion, sliced
The broth and seasonings
-
½
cup
reduced sodium beef or chicken broth
-
2
sprigs
fresh rosemary
-
1
teaspoon
steak seasoning or Italian seasoning
-
½
teaspoon
sea salt
-
¼
teaspoon
black pepper
For serving
-
to taste
unit
chopped scallions, optional
Instructions
- Heat oil in a skillet and brown the roast on both sides.
- Chop the potatoes, celery, carrots, and onion, then add them to the slow cooker with the broth.
- Transfer the roast to the slow cooker and add rosemary, seasoning, salt, and pepper.
- Cover and cook on low for 7-9 hours until the meat is tender.
- Shred the meat and stir it with the vegetables before serving.
Nutrition Facts (estimated)
Servings
8
Calories
310
Total fat
13g
Total carbohydrates
24.4g
Total protein
24.7g
Sodium
367.8mg
Cholesterol
83mg
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