Shredded Tri-Tip For Tacos In The Slow Cooker

Name: Shredded Tri-Tip For Tacos In The Slow Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 (3 pound) beef tri-tip roast, fat layer left untrimmed; 2 teaspoons garlic pepper seasoning (such as SuzyQ's Santa Maria Valley Style Seasoning(R)), or to taste; 2 tablespoons olive oil; 2 tablespoons minced garlic; 2 onions, chopped; 2 teaspoons ground ancho chile pepper; 2 teaspoons cayenne pepper; 2 teaspoons ground black pepper; 1 1/2 cups white wine; 1 (28 ounce) can crushed tomatoes; 1 tablespoon chopped fresh cilantro, or to taste

Servings: persons

cooking spray
1 (3 pound) beef tri-tip roast, fat layer left untrimmed
2 teaspoons garlic pepper seasoning (such as SuzyQ's Santa Maria Valley Style Seasoning(R)), or to taste
2 tablespoons olive oil
2 tablespoons minced garlic
2 onions, chopped
2 teaspoons ground ancho chile pepper
2 teaspoons cayenne pepper
2 teaspoons ground black pepper
1 1/2 cups white wine
1 (28 ounce) can crushed tomatoes
1 tablespoon chopped fresh cilantro, or to taste

1
Spray the inside of a slow cooker with cooking spray. Season the tri-tip roast with garlic pepper seasoning on both sides.
2
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.
3
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.
4
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.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: cooking spray, 1 (3 pound) beef tri-tip roast, fat layer left untrimmed, 2 teaspoons garlic pepper seasoning (such as SuzyQ's Santa Maria Valley Style Seasoning(R)), or to taste, 2 tablespoons olive oil, and more.

Yes, Shredded Tri-Tip For Tacos In The Slow Cooker falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!