Slow Cooker Tri-Tip Roast with Potatoes & Carrots
This Mexican-Style Tri-Tip Roast with Potatoes & Carrots transforms a classic comfort roast into a vibrant, soulful dish layered with bold flavors.
Slow-cooked with smoky guajillo chile paste, fire-roasted tomatoes, and aromatic spices, the tender beef soaks up every bit of the rich, spiced broth. Sweet carrots and creamy potatoes balance the gentle heat from jalapeños, while fresh lime and cilantro brighten each bite.
It’s a dish that feels rustic and homey yet carries the depth, warmth, and spirit of Mexican cooking.
Why People Will Love This Mexican-Style Tri-Tip Roast with Potatoes & Carrots
Deep, layered flavor profile – The combination of slow-cooked beef, smoky chiles, fire-roasted tomatoes, and aromatic spices creates a broth that’s rich, complex, and unforgettable.
Perfectly tender, juicy beef – The low-and-slow cooking method breaks down the tri-tip into melt-in-your-mouth shreds that are infused with every spice and seasoning.
Balanced heat and comfort – The gentle warmth from chiles and jalapeños is perfectly balanced by the sweetness of carrots and the creaminess of potatoes, offering both comfort and excitement in every bite.
Bright, fresh finish – A final squeeze of lime juice and a sprinkle of fresh cilantro cut through the richness, adding brightness and a burst of freshness to the dish.
Versatile serving options – Delicious served over rice, tucked into warm tortillas, or simply enjoyed in a bowl with broth, making it a dish that fits any mood or occasion.
Key Ingredients:
Tri-tip roast with marbling – Offers a robust beef flavor and natural juiciness, soaking up the smoky-spicy broth while becoming fork-tender.
Smoky dried chiles (ancho, guajillo, or pasilla) – Provide a deep, earthy heat and a rich red hue that defines authentic Mexican stews.
Fire-roasted tomatoes – Add a subtle smokiness and natural sweetness that balances the spice and enhances the broth’s depth.
Fresh garlic & white onion – Create the aromatic foundation, releasing sweetness and savoriness as they slowly cook down.
Beef broth enriched with Better Than Bouillon – Intensifies the savory notes, giving the stew a deep, comforting richness.
Carrots & potatoes – Absorb the seasoned broth, offering soft, tender bites that bring sweetness and heartiness to every spoonful.
Fresh cilantro & lime – Brighten the dish with herbal freshness and a pop of acidity that lifts the entire flavor profile.
Expert Tips:
Toast and hydrate the chiles before blending – Lightly toasting dried ancho, guajillo, or pasilla chiles in a dry skillet unlocks their oils and deepens their smoky flavor. Soak them in hot water for 15–20 minutes before blending into the broth for a silky, vibrant chile sauce.
Sear the tri-tip before slow cooking – A quick sear on all sides in a hot cast-iron skillet caramelizes the beef’s surface, locking in juices and adding a complex, roasted depth to the final stew.
Layer seasoning at every stage – Salt and pepper the beef before searing, season the broth after adding the chiles, and adjust again just before serving to keep the flavors balanced and vibrant.
Add vegetables at the right time – Carrots and potatoes should go in only after the beef is partially cooked; this prevents them from breaking down too much and turning mushy.
Enrich the broth for body and sheen – Whisking flour and butter into ladled hot broth before returning it to the pot creates a velvety, cling-to-the-spoon consistency without masking the chile’s brightness.
Finish with freshness – Just before serving, stir in fresh cilantro and squeeze lime juice directly into the pot. This final step cuts through the richness and wakes up the smoky, meaty flavors.
Let it rest before serving – Turn off the heat and let the roast sit for 10–15 minutes before slicing. This allows juices to redistribute through the meat, ensuring every bite stays moist.
Slow Cooker Tri-Tip Roast with Potatoes & Carrots
Ingredients
Tri-tip roast – about 3–4 lbs, with a bit of fat for added juiciness
Salt & freshly ground black pepper – to taste
Garlic – 2 cloves, minced
White onion – ½ medium, sliced
Better Than Bouillon Roasted Beef Base – enough for 4 cups broth (follow jar instructions)
Hot water – for dissolving bouillon
Carrots – 4–5 medium, peeled and cut into chunks
Potatoes – 4–5 medium russet or Yukon gold, peeled and cut into chunks
All-purpose flour – 1 heaping tablespoon (for gravy)
Butter – 3–4 pats (for gravy)
Instructions
Step 1 – Prepare the Roast
Season the tri-tip generously on all sides with salt and pepper.
Place in the slow cooker.
Step 2 – Add Aromatics & Broth
Sprinkle in minced garlic and sliced white onion.
In a heatproof container, dissolve Better Than Bouillon Roasted Beef Base in hot water according to jar instructions (about 4 cups total).
Pour the broth into the slow cooker, covering the meat.
Step 3 – First Cook
Cover and cook on HIGH for 4 hours.
Step 4 – Add Vegetables
Add carrots and potatoes directly to the slow cooker.
Switch heat to LOW and cook for an additional 3 hours, or until vegetables are tender and the roast shreds easily with a fork.
Step 5 – Make the Gravy
Ladle about 1 cup of the cooking broth into a small saucepan.
Whisk in 1 heaping tablespoon flour and several pats of butter until smooth.
Simmer for 1–2 minutes to thicken, then return the gravy to the slow cooker. Stir to combine.
Step 6 – Serve
Shred or slice the roast, trimming away any excess fat that didn’t render during cooking.
Serve hot with potatoes, carrots, and plenty of gravy ladled over the top.
Important Notes When Making Mexican-Style Tri-Tip Roast with Potatoes & Carrots
Choose the right cut – Look for a tri-tip with moderate marbling and a thin cap of fat; too lean and it may dry out, too fatty and it can overpower the chile sauce.
Balance heat and flavor – Mexican chiles vary in spice; taste your chile puree before adding to the pot, and blend in mild chiles (like ancho) to temper spicier ones (like guajillo or chile de árbol).
Mind the broth concentration – Better Than Bouillon is intense; adjust the ratio of concentrate to hot water to avoid an overly salty base, especially since the chiles and vegetables will intensify as they cook.
Control texture with timing – Overcooking the vegetables can make them mushy and dilute the broth; always add carrots and potatoes later in the cooking process for the best bite.
Flour slurry technique matters – When thickening the broth, whisk flour into hot liquid off the heat to avoid lumps, then reintroduce slowly while stirring constantly.
Low and slow for tenderness – The tri-tip benefits from a gradual cook on low heat after the initial high-heat phase, ensuring collagen breakdown for melt-in-your-mouth results without shredding the meat completely.
Rest before serving – Allow the roast to rest in the cooking liquid for 10–15 minutes before carving; it will reabsorb flavorful juices and cut more cleanly.
How To Enjoy Mexican-Style Tri-Tip Roast with Potatoes & Carrots After Cooking
Plate with purpose – Slice the tri-tip across the grain into thin, even strips to showcase its tenderness, and arrange alongside carrots and potatoes for a rustic, colorful presentation.
Spoon the sauce generously – Ladle the rich, chile-infused gravy over the meat and vegetables while hot, letting it pool slightly for dipping tortillas.
Serve with warm accompaniments – Pair with freshly warmed corn or flour tortillas so you can wrap tender beef slices with potatoes, carrots, and sauce for a comforting taco-style bite.
Add fresh contrast – Top with diced white onion, chopped cilantro, and a squeeze of fresh lime to brighten the deep, smoky flavors.
Pair with sides that sing – Enjoy with Mexican rice, refried beans, or a simple avocado salad to balance richness and heat.
Sip something complementary – A cold Mexican lager, horchata, or hibiscus agua fresca will cool the palate while enhancing the meal’s flavors.
Make it interactive – Serve family-style in the center of the table so guests can build their own plates or tacos, encouraging a shared, festive experience.
Nutrition Information
For Mexican-Style Tri-Tip Roast with Potatoes & Carrots per serving (about 1/6 of the recipe):
Calories: 485 kcal | Total Fat: 25.2 g | Saturated Fat: 10.6 g | Monounsaturated Fat: 10.1 g | Polyunsaturated Fat: 1.8 g | Cholesterol: 110 mg | Sodium: 780–860 mg (depending on broth and seasoning) | Total Carbohydrates: 26.8 g | Dietary Fiber: 4.3 g | Sugars: 5.2 g | Protein: 38.4 g
Frequently Asked Questions:
Can I use a different cut of beef instead of tri-tip?
Yes. While tri-tip gives a rich, slightly marbled flavor, you can substitute chuck roast, brisket, or rump roast. Just adjust the cooking time since some cuts take longer to tenderize.
How can I make this dish spicier without overpowering the flavors?
Add 1–2 diced jalapeños or a teaspoon of chipotle in adobo to the broth. This infuses a smoky heat without masking the savory beef flavors.
Can I prepare this recipe in an oven instead of a slow cooker?
Absolutely. Sear the tri-tip, place it in a Dutch oven with the broth, cover, and cook at 300°F (150°C) for 3–4 hours. Add vegetables during the last 1.5 hours.
How do I keep the vegetables from getting too soft in the slow cooker?
Cut the potatoes and carrots into large chunks and only add them halfway through the cooking process. This ensures they stay firm but tender.
What Mexican-inspired sides pair best with this roast?
Serve with warm corn tortillas, Mexican rice, or charro beans. A fresh pico de gallo or avocado slices on the side also brightens the richness of the beef.
Should I sear the tri-tip before putting it in the slow cooker?
Yes. Searing the beef in a hot skillet with a bit of oil locks in juices and creates a flavorful crust that deepens the final taste of the dish.
Can I make the broth richer and more authentic to Mexican flavors?
Absolutely. Add roasted tomatoes, dried guajillo or ancho chiles, a cinnamon stick, and fresh cilantro stems to the broth for depth and complexity.
When should I add the potatoes and carrots to avoid them turning mushy?
Add them about halfway through the cooking time—around 2 hours in if cooking on high, or 3–4 hours in if cooking on low.
How can I make the gravy thicker without creating lumps?
Ladle some hot broth into a small saucepan, whisk in flour (or cornstarch slurry), then return it to the slow cooker. Whisk continuously to ensure a smooth, lump-free gravy.
Can I prepare this dish the night before?
Yes. You can season and marinate the tri-tip overnight in the fridge, chop the vegetables in advance, and store them separately. The next day, simply assemble everything in the slow cooker for a hands-off meal.