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Gather the ingredients.
In a bowl, combine the ingredients for the rub.
Rub the tri-tip roast all over with the spice mixture.
Put the roast in a food storage bag. Leave it to marinate in the refrigerator for at least 1 hour or up to overnight.
Cover the bottom of a 6- to 7-quart slow cooker insert with the potatoes, onion, and carrots. Drizzle the vegetables with the olive oil and add the parsley, rosemary, oregano or basil, dill (if using), salt, and pepper. Toss to thoroughly coat.
Position the tri-tip roast in the center on top of the vegetables. Add the beef stock.
Cover and cook on low for 6 to 7 hours or on high for about 3 hours.
Move the meat to a cutting board and slice it thinly against the grain. Serve the meat with the vegetables and any of the braising liquids that accumulated in the slow cooker.