Use your slow cooker for the most delicious Crock Pot Shredded Beef Tacos, piled high with your favorite toppings. Made with savory and tender tri-tip, this easy-to-put-together meal is the perfect end to a busy day!
For those of you who don't know what tri-tip is, tri-tip is pure and simple tasty goodness.
To be honest, I was actually scared to move to Texas from California, in part, because I thought I'd be giving up my beloved California tri-tip.
I was pleasantly surprised to see this flavorful cut of beef at my local grocery store when we first moved. So, either California has its residents fooled into thinking tri-tip is a "California thing," or Texas is now in on the secret as well. Do you have tri-tip in your area?
Tri-tip is kinda like a combination between a roast and a steak and is amazing when grilled or shredded – which usually means it's marinated, BBQ'd, and then served between two slices of fresh garlic bread as a sandwich. Mmm.
Even though we usually grill it and serve it over a salad or on a sandwich, I thought I'd try something different this time.
If you enjoyed this Crock Pot Shredded Beef Tacos recipe, then you'll also enjoy Sheet Pan Beef Kebabs.
I felt like some tacos.
Some crock pot shredded beef tacos, actually.
This recipe works great in a crock pot or in the oven (and I've included instructions for both!).
If you don't have tri-tip in your area, this recipe will also work with a beef roast.
In a hurry in the morning? Just add all the ingredients to a large Ziploc bag the night before and then empty it into the crock pot before you leave for work. You'll come home for some delicious shredded beef tacos after work 🙂
WHAT IS TRI-TIP?
Tri-tip is one of my favorite cuts of beef. It is taken from the sirloin. A tri-tip roast is ideal for slow cooking methods, and that is why it works perfectly for these Crock Pot Shredded Beef Tacos. The tri-tip roast is also called the bottom sirloin roast or the triangle roast. It’s also called the Santa Maria, bottom sirloin, or triangle steak (if you buy it in steak form). This cut does not have a lot of fat, so you have to be careful about how you cook it. Choosing tri-tip for a crock pot recipe is the perfect way to use it because of the lengthy cooking time.
OTHER BEEF OPTIONS FOR CROCK POT SHREDDED BEEF TACOS
If you cannot find tri-tip for these crock pot shredded beef tacos, you can choose another cut of beef. You may have to adjust the cooking time depending on the thickness of the meat. You’ll know it’s done when the beef is easily shredded with a fork. Options instead of the crock pot tri-tip are listed here:
- Round roast
- Chuck roast
- Prime rib roast
- Skirt steak
- Flank streak
HOW TO MAKE TRI-TIP IN THE CROCK POT
The method to prepare this crock pot tri-tip is pretty simple. Put it together in the morning. By dinner time, savory meat is ready to enjoy! Take these steps:
- Put the tri-tip in the crock pot.
- Cover the tri-tip with the seasoning mix, as listed in the recipe. Add diced tomatoes, tomato sauce, garlic, onion, and chiles.
- Cover and cook on low for 8-9 hours.
- Place the tri-tip on a cutting board, leaving the juices and other ingredients in the pot except for the garlic.
- Shred the tri-tip using two forks, then add to the bowl containing the juices from the crock pot.
- Heat tortillas in a griddle pan and remove when warm.
- Place the tri-tip mixture onto the tortilla and add toppings.
PS: You could also use any one of these tasty and easy tri tip marinades!
HOW TO STORE AND REHEAT CROCK POT SHREDDED BEEF TACOS
Store leftovers in an airtight container in the fridge for 3 to 4 days. This recipe also freezes well for up to three months. Reheat leftovers in the oven or microwave, but do not overcook, or the shredded beef could become tough.
TOPPINGS FOR CROCK POT SHREDDED BEEF TACOS
The great thing about this crock pot tri-tip recipe is that you can have fun with the toppings. Try these:
- Shredded cheddar cheese or any cheese you like
- The Perfect Guacamole
- Diced fresh tomatoes
- A Dollop of Greek yogurt
- Lettuce
- 10 Minute Salsa Verde
- Salsa
- Lime wedges
- 30 Minute Quick Pickled Onions
- Sliced avocado
- Pico de Gallo
MORE HEALTHY CROCK POT RECIPES
Looking for more crock pot recipes? Great idea - these recipes will make your life easier!
- Crock Pot Chicken Enchilada Soup
- Slow Cooker Green Chile Pork Tacos
- Healthier Crock Pot Mashed Potatoes
- Slow Cooker Chicken Cauliflower Curry
- Best Crock Pot Pulled Pork Sandwiches
- Slow Cooker Shredded Chicken
- Healthy Slow Cooker Split Pea Soup
- Slow Cooker Chicken Noodle Soup
- Slow Cooker Chicken Burrito Bowls
Crock Pot Shredded Beef Tacos
Equipment
- Crock Pot
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 2 ½ lbs tri-tip roast
- 1 ½ teaspoon ground cumin
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ⅛ teaspoon ground ginger
- ⅛ teaspoon cayenne pepper
- 1 14 ½ oz. can diced tomatoes
- 1 8 oz. can roasted tomato sauce
- 1 4 oz. can mild green chilies
- ½ large white onion chopped
- 3 garlic cloves smashed
- 10 cassava flour tortillas or other favorite tortilla use this cassava flour tortilla recipe!
- optional toppings: shredded cheddar cheese diced fresh tomatoes, dollop greek yogurt, lettuce, salsa, lime wedges
Instructions
- Place the tri-tip in the crock pot (or in a Dutch oven if not using a crock pot).
- Cover roast with the seasoning (cumin, salt, pepper, garlic powder, paprika, ground ginger, and cayenne) diced tomatoes, tomato sauce, chillies, onion, and garlic.
- Cover and turn heat to Low on crock pot and cook for 8-9 hours, or until beef is tender and breaks away with fork. (If using oven, place into oven for 2-3 hours at 375 degrees).
- Remove from crock pot and place tri-tip on cutting board. Discard the smashed garlic. Leave remaining juices, tomatoes, chillies and onion in pot.
- Using two forks, shred the tri-tip by holding one fork steady with one hand and slowly scraping the other fork, prongs faced backwards, with your other hand away from the other fork. Transfer the shredded tri-tip to a large bowl and add the reserved cooked juices from the pot. Stir to combine.
- Heat a flat skillet or griddle over medium high heat. Add a cassava flour tortilla to the pan and let the tortilla heat until it develops little bubbles. Remove from the heat (without burning your fingers!). Place desired amount of shredded tri-tip onto tortilla, followed by desired toppings (listed above in ingredients list).
Amanda
This is a family favorite, we make it twice a month!
Lulu
This is soooo good! Bought my first Slow Cooker today and cooked this. Very tasty!
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