Shredded Tri-Tip for Tacos in the Slow Cooker

23 Reviews

Prep: 15 min
Cook: 8 hr
Ready In: 8 hr 15 min

“This is a recipe I created by marrying two together. You can make it as spicy as you like by adding jalapenos or other chiles. I tried it first on my co-workers and there was nothing left! Then I made it for my family and they loved it, too. My Hispanic co-workers really liked it, so I guess I passed the 'test!'” - by MOM2BEN1971

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Metric US

Original recipe yields 12 servings

Directions

Spray the inside of a slow cooker with cooking spray. Season the tri-tip roast with garlic pepper seasoning on both sides.
Heat olive oil in a large, heavy skillet over medium heat, and sear the roast on all sides until well browned, about 5 minutes per side. Place the tri-tip roast into the slow cooker, fatty side up.
Cook and stir the garlic and onions in the hot skillet until golden brown, about 10 minutes, and season with the ancho chile pepper, cayenne pepper, and black pepper. Place seasoned garlic and onions over the roast in the cooker, and pour in the white wine and crushed tomatoes. Cover the cooker, set to Low, and cook until tender, about 8 hours.
Remove roast from the cooker, and cut off the fatty layer with a sharp knife (tender meat should cut easily). Place the roast back into the cooker, and shred meat with two forks. If desired, remove some of the liquid from the meat. Stir in cilantro and serve.

Nutrition

Amount Per Serving (12 total)

Calories
300 cal
15%

Fat
11.9 g
18%

Carbs
10.3 g
3%

Based on a 2,000 calorie diet

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Reviews (23)

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mcd

Aug. 23, 2011

"These tacos were AMAZING! Typically, I use recipes with not only more stars but with more reviews, so I felt compelled to write a review voting for this meal! I added half a fresh jalapeno, which gave..." See more it a nice kick, but would have been too spicy for children. When all the taco shells were gone, my husband and I used the remainder of the meat to make supreme nachos! Was definitely a great dish & will definitely be used again in our household!"

hagans05

Jul. 16, 2011

"Amazing recipe! Being from Santa Maria myself, just had to try this one and will definitely make it over and over! :)..." See more"

Little D

Aug. 20, 2011

"So deliciously yummy! Loved this. I couldn't find ancho chili to save my life, so I used ground chipotle instead. Only thing I can say is that I found this amount of caynne and chipotle pepper to be t..." See moreoo much as a base. I loved it but it was too much for my kids and they like spice. Next time, I will halve the peppers."

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