Shredded Tri-Tip for Tacos in the Slow Cooker


  • 1 tablespoon chopped fresh cilantro, or to taste
  • 1 (28 ounce) can crushed tomatoes
  • 1 ½ cups white wine
  • 2 teaspoons ground black pepper
  • 2 teaspoons cayenne pepper
  • 2 teaspoons ground ancho chile pepper
  • 2 onions, chopped
  • + 4 more ingredients
    • 2 tablespoons minced garlic
    • 2 tablespoons olive oil
    • 1 (3 pound) beef tri-tip roast, fat layer left untrimmed
    • cooking spray

1. Spray the inside of a slow cooker with cooking spray. Season the tri-tip roast with garlic pepper seasoning on both sides. 2. 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 t...

View full recipe at SpringPad


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