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: 480 min
Total time: 495 min
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®), 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; 1.5 cups white wine; 1 (28 ounce) can crushed tomatoes; 1 tablespoon chopped fresh cilantro, or to taste

4.5

(61)

45 Reviews

3 Photos

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!'

Recipe by Wendy Stevens

Updated on June 6, 2022

3

Prep Time:

15 mins

Cook Time:

8 hrs

Total Time:

8 hrs 15 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

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®), 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 ½ cups white wine
1 (28 ounce) can crushed tomatoes
1 tablespoon chopped fresh cilantro, or to taste

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 Facts (per serving)

300	Calories
12g	Fat
10g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 300
% Daily Value *
Total Fat 12g	15%
Saturated Fat 4g	19%
Cholesterol 105mg	35%
Sodium 207mg	9%
Total Carbohydrate 10g	4%
Dietary Fiber 2g	8%
Total Sugars 2g
Protein 32g
Vitamin C 10mg	48%
Calcium 46mg	4%
Iron 4mg	21%
Potassium 544mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.