Shredded Tri Tip For Tacos In The Slow Cooker Recipes

SLOW COOKER TRI-TIP ROAST

Steps:

• Add the sliced onions to the bottom of the slow cooker.
• Brush the tri-tip roast on all sides with the oil. Season generously with salt and pepper.
• Heat a cast iron skillet or griddle over high heat until very hot and add the meat. Sear for about 3 minutes on each side and edges to a deep crust. (Turn on your stove vent and open your doors)
• Transfer the seared meat to the slow cooker. Brush the Dijon mustard on the exposed top of the tri-tip and dust with the smoked paprika.
• Combine the soy sauce, Worcestershire sauce, beef broth, red wine and garlic together and pour around the sides of the tri-tip. Add the bay leaves and fresh herbs.
• Place the cover on the cooker and set the temperature to low and cook for 8 hours or until the meat shreds when tested with a fork. Remove the tri-tip from the cooker and place on a platter until cool enough to handle. Using two forks, shred the meat then drizzle with 1/2 cup of the cooking liquid remaining in the cooker.

SLOW COOKER TRI-TIP TACOS

Steps:

• The first step is to turn the garlic into a paste. You can do this by pulsing it in a food processor, using a garlic press, or by mincing it and then pressing it into a paste using the back of your knife and a little coarse salt.
• Mix the paprika, chili powder, oregano, salt, pepper, and olive oil into the garlic paste to create a rub. Cover the tri-tip with the rub.
• Add the beef broth and onions to the slow cooker. Place tri-tip on top. Cook on low for 8 hours. Thirty minutes before the cooking is finished, remove the lid and shred the meat. Let cook, uncovered, for the final thirty minutes in the liquid.
• Serve in warm corn tortillas with all your favorite taco toppings. It can also be served over rice, as a shredded beef burrito, or in lettuce wraps.

SHREDDED TRI-TIP FOR TACOS IN THE SLOW COOKER

Steps:

• 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.

MEXICAN SHREDDED BEEF TACOS FOR A CROWD

Steps:

• Lay onions in a 6-Quart Crock Pot
• Lay chuck roast over onions
• Combine the beef broth, tomato paste and seasonings in a measuring cup.
• Pour broth mixture over chuck roast and cook on high for 4 hours or low for 8 hours.
• Once meat is cooked, shred with two forks in the tomato and broth mixture.
• Put beef on tortillas and top with toppings of your choice.