EFK Kitchen Ready
Erickson Crockpot Tri-Tip Roast
One of our family-favorite crockpot meals: a small tri-tip roast cooked with butter, pepperoncinis, ranch seasoning, and russet potatoes that soak up the roast juices.
From the EFK recipe collection
- Cook
- 360 min
- Yield
- 4–6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Place the thawed tri-tip roast in the bottom of the crockpot.
- 2. Add the stick of butter, pepperoncinis, and 1/4 to 1/3 cup ranch seasoning depending on how strongly seasoned you want the roast.
- 3. Peel and wash the russet potatoes, cut them into thirds, and pack them around and over the roast up toward the top of the crockpot.
- 4. Cover and cook on LOW for about 6 hours, until the roast is tender and the potatoes are fully cooked.
- 5. Serve the roast with the potatoes and cooking juices. The potatoes are one of our favorite parts because they absorb the butter, pepperoncini, ranch, and beef juices.
Equipment
Slow cooker / crockpot
Food safety & storage
For the published EFK method, thaw the roast before placing it in the slow cooker.
View this recipe on the original EFK website ↗