World’s Easiest Pot Roast with Costco Seasoned Tri-Tip
As a busy mom, one of the things I value most is an easy dinner recipe with minimal prep time! Costco has a ton of options for easy-prep or no-prep dinners, and one of my favorites is the Costco seasoned tri-tip. Unlike a frozen “mystery box” dinner, it’s just beef and a few simple seasonings. Throw it in the Crock-Pot with a little water, set the heat to low, and eight hours later you have perfectly tender, juicy pot roast! If you want to get fancy, you can add some onions and garlic, but you really don’t need to, because the meat is perfectly pre-seasoned.
Tri-tip has a flavor similar to sirloin. It’s usually about 1 1/2 to 2 1/2 pounds, and it could be treated at a large steak or a roast. Tri-tip is relatively lean, but with enough marbling to stay juicy. If you like sirloin or New York strip, you will probably like tri-tip. Costco sells tri-tip both seasoned and unseasoned. At my local store, the seasoned version is often displayed in a separate case from the other steaks. It looks like this:
When I bought it, it was $6.39 a pound, which is a little pricey, but not if you’re comparing it to other cuts of beef or to takeout! Packages vary in size, but they are mostly around 4 pounds, which would be 2-4 meals for a family of 4. Realistically, I can only get 2 meals out of a package with some leftovers for lunches, because my husband LOVES beef!
The Costco seasoned tri-tip has a barbecue flavor, smoky but not sweet. I’m not sure what the Costco butchers put on it, but my guess is smoked paprika, pepper, salt, granulated garlic and herbs.
A lot of people grill tri-tip, which I definitely recommend. But putting it in the Crock-Pot is an absolute no-brainer with beautiful results. Just throw in the whole roast, or both of them (they come two in a package). If you want, you can add a large sliced onion and 3-4 garlic cloves, but you don’t need to. Add about 1/2 cup of water for one roast or one cup for two roasts. Here it is, ready to cook away all day!
Cook on low for 8 hours, and then shred the meat with 2 forks. If you cook both roasts, you can definitely save some in the freezer for another day, to eat as is or to use for sandwiches, sliders, quesadillas or whatever you dream up!
I served this pot roast with mashed potatoes (that I bought pre-made, don’t judge), and red cabbage. I used a recipe for Braised Red Cabbage with Caraway Seeds and Vinegar from Bon Appetit. I love the look of red cabbage, and the vinegar in the recipe keeps the color bright. Of course you can serve your pot roast with anything you want! Some of my favorites would be:
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