Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Shredded Tri-Tip for Tacos in the Slow Cooker Recipe
Shredded tri-tip for tacos in the slow cooker represents a recipe created by marrying two different approaches together, with customizable spice levels you can adjust as desired. This innovative combination demonstrates how different cooking methods can merge successfully while the spice customization ensures these work for various heat tolerances. The tri-tip choice provides exceptional flavor while slow cooking ensures perfect texture for taco applications.
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!’
Prep Time:
15 mins
Cook Time:
8 hrs
Total Time:
8 hrs 15 mins
Servings:
12
Yield:
12 servings
Cook Mode (Keep screen awake)
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 |
Show Full Nutrition Label Hide Full Nutrition Label
| 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 | 64% |
| Vitamin C 10mg | 11% |
| 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.
