Slow Cooker Tri-Tip Tacos
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- 8 cloves garlic
- 1 tbsp smoked paprika (or sweet for a less smoky flavor)
- 1 tbsp ancho chili powder
- 1 tsp oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 lb lean tri-tip roast, all fat removed
- 1 onion, chopped
- 1 bay leaf
- 1 cup beef broth
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.
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