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: 8 h
Total time: 8 h 15 min
Yield: 12 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 2 tsp Ancho Chile Powder; 2 tsp Black Pepper; 2 tsp Cayenne Pepper; 1 whole Cooking Spray; 28 oz Crushed Tomatoes; 2 whole Diced Onion; 1 tbsp Fresh Cilantro; 2 tsp Garlic Pepper Seasoning; 2 tbsp Minced Garlic; 2 tbsp Olive Oil; 1 whole Tri-Tip Roast; 1.5 cups White Wine

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Low-Carb Low-Sodium Gluten-Free Carnivore 🥩Comfort-Food Anabolic Diet

This slow-cooked tri-tip is first seared for deep, roasty flavor, then braised with tomatoes, white wine, onions, garlic, and warm chile spices until it pulls apart effortlessly. Juicy and peppery with a gentle heat, it’s tailor-made for taco night and great for feeding a crowd or meal-prepping leftovers.

Prep15 mins
Cook8 hrs
Serves12
DifficultyEasy

Shredded Tri-Tip for Tacos in the Slow Cooker

1

Coat the inside of a slow cooker with cooking spray. Season the tri-tip roast on both sides with garlic pepper seasoning.
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. Transfer the tri-tip roast to the slow cooker, fatty side up.
3

Cook and stir the garlic and onions in the hot skillet until golden brown, about 10 minutes, then season them with the ancho chile pepper, cayenne pepper, and black pepper.
4

Place the seasoned garlic and onions over the roast in the cooker, pour in the white wine and crushed tomatoes, cover the cooker, set it to Low, and cook until tender, about 8 hours.
5

Remove the roast from the cooker, and trim off the fatty layer with a sharp knife (the tender meat should cut easily). Return the roast to the cooker, and shred the meat with two forks.
6

If desired, remove some of the liquid from the meat. Stir in the cilantro and serve.