Slow Cooker Tri Tip Tacos

a picture of two slowcooker beef tacos on a white plate topped with shreds of lettuce, tomatoes with lime wedges on the side

Slow cooked tri-tip beef is made with just 4 ingredients and slow cooked to perfection. It's perfect for tacos, salads, wraps and more!

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Prep Time: 10

Cook Time: 6

Click on serving size to scale this recipe

Course: Dinner

Cuisine: American/Mexican

Servings: People

Calories: 361kcal

Author: Anne Lawton

Slow Cooker Tri Tip Tacos

Equipment

slow cooker

Scale this Recipe 4 People

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

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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

Calorie count is for the meat filling and not the tortillas.

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

Nutrition

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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