Crock Pot Shredded Beef Tacos

This post was last updated on February 14, 2015 to include new images.

Crock Pot Shredded Beef Tacos

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, in part, because I thought I’d be giving up my beloved California tri-tip.

Crock Pot Shredded Beef Tacos - Ready To CookCrock Pot Shredded Beef Tacos - Ready To Shred

I was a pleasantly surprised to see tri-tip 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.

Crock Pot Shredded Beef Tacos - Shredded

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.

Crock Pot Shredded Beef Tacos - Shredded Beef

I felt like some tacos.

Some crock pot shredded beef tacos, actually.

Crock Pot Shredded Beef Tacos Crock Pot Shredded Beef Tacos

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.

Crock Pot Shredded Beef Tacos

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 :)

5.0 from 1 reviews
Crock Pot Shredded Beef Tacos
 
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This is a great Crock Pot Shredded Beef Tacos recipe that works great in a crock pot or Dutch oven. Plus a homemade taco seasoning recipe.
Author:
Recipe type: Easy
Serves: 6
Ingredients
  • 2½ lbs. tri-tip roast
  • 1½ tsp. ground cumin
  • 1 tsp. kosher salt
  • ½ tsp. ground black pepper
  • ½ tsp. garlic powder
  • ½ tsp. paprika
  • ⅛ tsp. ground ginger
  • ⅛ tsp. cayenne pepper
  • 1 can (14½ oz.) diced tomatoes
  • 1 can (8 oz.) tomato sauce
  • 1 can (4 oz.) mild green chilies
  • ½ large white onion, chopped
  • 3 garlic cloves, smashed
  • 2 tbsp. Worcestershire sauce
  • 8-10 good quality corn or flour tortillas (I use Guerrero brand)
  • optional toppings: shredded cheddar cheese, diced fresh tomatoes, dollop sour cream, lettuce, salsa, lime wedges
Instructions
  1. Place the tri-tip in the crock pot (or in a Dutch oven if not using a crock pot).
  2. Cover roast with the seasoning (cumin, salt, pepper, garlic powder, paprika, ground ginger, and cayenne) diced tomatoes, tomato sauce, chillies, onion, garlic and Worcestershire sauce.
  3. 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).
  4. Remove from crock pot and place tri-tip on cutting board. Discard the smashed garlic. Leave remaining juices, tomatoes, chillies and onion in pot.
  5. 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.
  6. Heat a flat skillet or griddle over medium high heat. Add a 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).

Comments

  1. Kayt says

    Hi Lacey,
    I was wondering if I could substitute beef stew chunks for the tri tip?? It’s what I have on hand and thought my husband would really like this instead of another batch of stew.

  2. Rory says

    Really really enjoy this recipe, I think I’ve made it 4 to 5 times since I found it a month ago. Leftovers are perfect for lunch the next day. Thank you for sharing this.

  3. Jacqulyn says

    Recipe looks great! Can’t wait to try it this weekend.

    I have friends from Wisconsin who lived in California for a few years. They said the hardest thing to give up was the tri tip. They’ve had to request the cut from a butcher shop. So when they do, they request quite a few
    & freeze so they will not need to do so too often.

  4. Jane Roberts says

    I love your website. I have been trying to find a way to cook a tri tip and will do this recipe today.

    i will browse your ideas and recipes occasionally as I love to cook and work for a food distributor.

    Thanks!!

  5. sally michaelsen says

    these tacos are fantastic lots of flavor this is one recipe i will use and also give to my older son he is a huge taco eater thank you so much!!!!

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