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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.

Ingredients

1 small tri-tip roast, thawed

1 stick butter

1/2 jar pepperoncinis

1/4 to 1/3 cup ranch seasoning, depending on how much flavor you want

Russet potatoes, enough to fill the crockpot, peeled, washed, and cut into thirds

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.

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.