Savory Tri-Tip Slow Cooker Tacos for Taco Night
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Make dinner easy with tri tip slow cooker tacos. This simple recipe cooks low and slow until the beef is tender and juicy, perfect for shredding. Load it into warm tortillas, add your favorite toppings, and you’ve got a weeknight meal everyone loves.
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Recipe Highlights:
Can I use any size tri-tip to make this?
This recipe uses a 2.5 to 3 lb tri‑tip roast, which makes enough for dinner and maybe a few leftover tacos, great for four people. You can use a larger roast (up to 4 lbs); just increase the cook time by an hour or so until it’s super tender and shreds easily. Leftovers freeze really well, so it’s worth making extra.
Ingredients Needed for Tri-Tip Slow Cooker Tacos
Ingredient List
How to Make Slow Cooker Tri-Tip Tacos
- Mix together the broth and tomato paste and pour it into a slow cooker.Rub the seasoning into the meat, and place it into the slow cooker.
- Cover and cook on low heat for 6 hours or 3 hours on high heat.
- Shred the beef with two forks and serve.
Don’t Have a Slow Cooker?
No worries if you don’t have a slow cooker. You can still make these beef tacos in the oven. Season the meat, mix the broth and tomato paste. Pour the liquid into a Dutch oven, place the seasoned meat on top; cover it, and bake at 350 for 2 hours.
Tips for making perfect slow cooker beef tacos
- Choose the right cut of beef – Tri-tip, chuck roast or beef brisket are the best cuts to use. They become tender and easy to shred in the slow cooker. I like tri-tip because they are smaller in size.
- Use minimal liquid – You might feel tempted to add more liquid to your slow cooker, but it’s not necessary. The beef releases its own juices as it cooks, keeping the meat moist.
How to Store Leftovers
Store leftover taco beef in an airtight container once it cools to room temperature. Refrigerate it for up to 4 days or freeze it for up to 3 months. To thaw, leave it in the refrigerator overnight.
Reheat the meat on the stovetop over low heat or in a 350°F oven until warmed through.
Serving Suggestions
These tacos are flavorful and versatile, and the best part is that they are a blank canvas for toppings and sides. Keep it classic or try something new. Here are some ideas to inspire you.
Taco Topping Ideas
- Pico de Gallo – Freshly diced tomatoes, onions, jalapenos and a squeeze of lime juice adds a nice burst of freshness. It’s the perfect match for beef tacos.
- Guacamole – Creamy avocado brings richness and ties everything together.
- Shredded cheese – Any combination of cheddar, pepper jack, Monterey jack or cotija is the perfect addition to tacos.
- Fresh cilantro – A sprinkle of this herb adds a bright citrusy note that enhances the flavor of the tacos.
Perfect Sides for Tacos
What’s a taco dinner without the perfect sides to round out your meal? Here are a few ideas that are the perfect match for slow cooker tacos.
Mexican Chopped Salad – A zesty and flavor salad that is just perfect for a taco side dish.
Street Corn Salad – A combination of grilled corn, red onion and tangy lime dressing is just what your tacos need!
No Mayo Cole Slaw – Made with crispy cabbage and spicy jalapenos, this slaw is perfect to be served alongside tacos or as a topping.
Creative Leftover Ideas
This taco meat is perfect to serve for leftovers, here are some suggestions.
- Taco bowl – Layer shredded lettuce, black beans, rice and leftover beef. Top it with your favorite salsa, shredded cheese and guacamole.
- Quesadillas – Spread leftover meat, cheese and extras like sauteed onions or jalapeno peppers on a tortilla and grill in a skillet.
- Salad – Add taco beef to mixed greens, tomatoes, onions, and a drizzle of dressing.
- Stuffed Peppers or Potatoes – Turn leftover shredded beef into stuffing. Cut a bell pepper in half or scoop out a baked potato and fill it with leftover taco meat add some cheese and bake.
Recipe Variations
Meat – If steak is not available, try using a boneless pork shoulder or boneless chicken thighs. Both are great options for the slow cooking method.
Low carb – Instead of taco shells, or tortillas, serve the meat over lettuce wraps.
Extra veggies – Toss in bell peppers, shredded zucchini, or diced tomatoes for added texture and flavor.
Barbecue – Instead of taco seasoning, use a smoky BBQ seasoning blend. Once the meat is cooked and shredded, add some tangy BBQ sauce.
Do you want more Crockpot inspiration? Check out these recipes.
Recipe FAQs
Yes. Store the cooled shredded meat in an airtight container or freezer bag and freeze it for up to 3 months. Thaw it overnight in the refrigerator and reheat in a skillet or microwave.
Yes, this recipe is perfect for meal prep! Cook the meat ahead of time and store it in the fridge for up to four days. Reheat it right before serving for a quick and easy dinner.
Wrap tortillas in a clean, damp kitchen towel or tortilla warmer and place them in a preheated 200°F oven.
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Slow Cooker Tri Tip Tacos
Equipment
Ingredients
- 2 pounds Tri-tip roast or chuck roast
- 1 tablespoon Taco Seasoning
- 1 tablespoon Tomato Paste
- 1 tablespoon Lime Juice
- 1/4 cup Water or beef broth
Instructions
- Mix 1 tablespoon Tomato Paste, 1/4 cup Water, and 1 tablespoon Lime Juice together and pour it into a slow cooker.
- Using the back of a spoon or your hands, rub 1 tablespoon Taco Seasoning into a 2 pounds Tri-tip roast and place it into the slow cooker.
- Turn the heat to low, and cook for 5 to 6 hours. Once the meat is cooked, use two forks to shred the meat and serve in warm tortillas with your favorite taco toppings.
Video
Notes
Serving
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Love these! I made them on Sunday and enjoyed a few nights later for leftovers
Thank you Bella, I’m glad you enjoyed them