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Shredded Tri-Tip for Tacos in the Slow Cooker
Shredded Tri-Tip for Tacos in the Slow Cooker
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Prep Time:
15 minutes
Cook Time:
480 minutes
Total Time:
495 minutes
Spicy beef tri-tip slow cooker roast simmered with chile seasoning, tomatoes, and white wine. Perfect for delicious taco filling.
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 onions, chopped
  • 2 teaspoons ground ancho chile pepper
  • 2 teaspoons cayenne pepper
  • 2 teaspoons ground black pepper
  • 1.5 cups white wine
  • 1 tablespoon chopped fresh cilantro, or to taste
Instructions:
  • Prepare the slow cooker by greasing it with cooking spray. Season both sides of the tri-tip roast with garlic pepper seasoning.
  • In a large, heavy skillet over medium heat, sear the roast on all sides in olive oil until well browned, about 5 minutes per side. Transfer the tri-tip roast to the slow cooker, fatty side facing up.
  • Saute the garlic and onions in a hot skillet until golden brown, for about 10 minutes. Season with ancho chile pepper, cayenne pepper, and black pepper. Place the seasoned garlic and onions over the roast in the cooker. Add white wine and crushed tomatoes. Cover and cook on Low setting for about 8 hours, or until tender.
  • After roasting in the cooker, carefully trim off the fatty layer. Return the roast to the cooker and shred the tender meat using two forks. Optionally, skim off excess liquid, then mix in fresh cilantro before serving.

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