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.
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
- 10 Minute Salsa Verde
- 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
Use you 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!
- 2 1/2 lbs tri-tip roast
- 1 1/2 tsp ground cumin
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/8 tsp ground ginger
- 1/8 tsp cayenne pepper
- 1 14 1/2 oz. can diced tomatoes
- 1 8 oz. can tomato sauce
- 1 4 oz. can mild green chilies
- 1/2 large white onion chopped
- 3 garlic cloves smashed
- 10 cassava flour tortillas or other favorite tortilla use this recipe!
- optional toppings: shredded cheddar cheese diced fresh tomatoes, dollop greek yogurt, lettuce, salsa, lime wedges
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).
22 thoughts on “Crock Pot Shredded Beef Tacos | Perfect Easy Weeknight Dinner!”
This is a family favorite, we make it twice a month!
This is soooo good! Bought my first Slow Cooker today and cooked this. Very tasty!
Woohoo! So happy to hear it!
Hi ,I I have a 2.60 tri-tip,do i need to add any more of each of the ingreidiants?
No, that’s close enough to 2.5 that you should be fine!
I’ve be been making this recipe for years and it’s always amazing. When tri tip is on sale it’s crockpot tacos for me!
This was very good – I added corn as a topping and everyone loved it 🙂
My crockpot seems to cook things fast even on the lowest setting. I’m currently cooking this right now and after 3 hrs gave it a peek to make sure it was cooking okay. It is brow in color and appears to be tough when I put a fork to it after just a few hours. Will this become more tender as it cooks or is it that it might be overcooked at this point?
It will become more and more tender the longer you cook it – be patient 🙂
This sounds really good. I don’t have hamburger meat, I only have tri tip and the ingredients above. How’s that for Fate? Well, I don’t have the tomatoes or the green chilies in separate cans but in one beautiful can of Rotel’s. I will be back tomorrow, if I remember to let you know how it came out. I’m sure it will be better than tonight’s dinner of randomness in a pan. LOL.
Thank you for this recipe!!
Made this for dinner tonight and it was fantastic! The meat was so tender and flavorful. I was wondering if you have any ideas for leftovers. Since there are only two of us, I have quite a bit leftover (not complaining about that!!) I plan to freeze some for tacos again and maybe use some in beef enchiladas. Any other suggestions?
By the way, I made the Easy Orange Chicken last night. Wow- super yummy! I’ve also made the Banana Bread about once a week for the last month. Another winner and so easy to put together.
Thanks for all the amazing recipes; you are making my life easier and my husband very happy 🙂
Awesome x2!! So glad you enjoyed those recipes 🙂
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.
Hi Kayt, yes you can substitute the roast for the stew chunks. Just keep in mind that the stew chunks are smaller and will cook a lot faster than the larger roast. 🙂
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.
That’s so awesome, Rory! Thanks for sharing 🙂
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.
I hope you enjoyed it!
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.
Yay! I hope you enjoy the tacos! 🙂
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!!!!
Yay! Thanks for the great review, Sally 🙂
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