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Let's Make Slow Cooker Tri-Tip Tacos
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Make flavor-packed and perfectly tender shredded tri-tip tacos right in the slow cooker! Great for taco night, burritos, quesadillas, sandwiches, and more.
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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
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Step 1 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.
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Step 2 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.
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Step 3 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.
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Step 4 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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