Slow Cooker Tri-Tip Roast recipe

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Ingredients

3 (10 ounce) cans condensed cream of mushroom soup
2 (1 ounce) packages dry brown gravy mix
1 (1 ounce) package country gravy mix
1 (1 ounce) package vegetable dip mix
water as needed
1 (3 pound) beef tri-tip roast
3 yellow onions, coarsely chopped
1 (8 ounce) package baby carrots

Nutrition Info

359.5 calories
carbohydrate: 14.4 g
cholesterol: 93.2 mg
fat: 17.9 g
fiber: 1.3 g
protein: 33.4 g
saturatedFat: 6.1 g
servingSize: -
sodium: 998.2 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix cream of mushroom soup with the gravy and dip mixes in a bowl until no clumps remain. Add water slowly until desired consistency is reached: thicker for gravy and thinner for faster cooking.

  2. Place roast in a slow cooker and pour the soup mixture on top. Add onions and baby carrots. Cook on Low until beef is tender, about 7 hours.

Recipe Yield

1 3-pound roast

Recipe Note

Super tender and juicy tri-tip roast. Throw it together and let it cook all day. Makes your house smell great;people will think you were cooking for hours! One of my mother's recipes I make as often as possible. Serves great with white rice, just place veggies on top. Your whole family will enjoy this one.

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