Best Shredded Tri Tip For Tacos In The Slow Cooker Recipes

SLOW COOKER SHREDDED BEEF FOR TACOS AND BURRITOS

Slow Cooker Shredded Beef for Tacos and Burritos image

Simplest dish ever! Serve this meat in tacos, burritos, taquitos, or get creative. Garnish with all your favorite toppings.

Provided by girlcabbie

Categories World Cuisine Recipes Latin American Mexican

Time 8h5m

Yield 12

Number Of Ingredients 4

Ingredients

1 (4 pound) boneless beef chuck roast
2 (1 ounce) packages taco seasoning
1 onion, halved and sliced
1 teaspoon seasoned salt, or more to taste

Steps:

Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
Cook on Low 8 to 10 hours.
Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.

Nutrition Facts : Calories 252.6 calories, Carbohydrate 5.1 g, Cholesterol 68.9 mg, Fat 17 g, Fiber 0.3 g, Protein 17.8 g, SaturatedFat 6.8 g, Sodium 464.6 mg, Sugar 1.6 g

SLOW COOKER TRI-TIP TACOS

Slow Cooker Tri-Tip Tacos image

Make flavor-packed and perfectly tender shredded tri-tip tacos right in the slow cooker! Great for taco night, burritos, quesadillas, sandwiches, and more.

Provided by Kristen McCaffrey

Categories Dinner

Time 8h10m

Yield 8

Number Of Ingredients 11

Ingredients

8 cloves garlic
1 tbsp smoked paprika (or sweet for a less smoky flavor)
1 tbsp ancho chili powder
1 tsp oregano
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil
2 lb lean tri-tip roast, all fat removed
1 onion, chopped
1 bay leaf
1 cup beef broth

Steps:

The first step is to turn the garlic into a paste. You can do this by pulsing it in a food processor, using a garlic press, or by mincing it and then pressing it into a paste using the back of your knife and a little coarse salt.
Mix the paprika, chili powder, oregano, salt, pepper, and olive oil into the garlic paste to create a rub. Cover the tri-tip with the rub.
Add the beef broth and onions to the slow cooker. Place tri-tip on top. Cook on low for 8 hours. Thirty minutes before the cooking is finished, remove the lid and shred the meat. Let cook, uncovered, for the final thirty minutes in the liquid.
Serve in warm corn tortillas with all your favorite taco toppings. It can also be served over rice, as a shredded beef burrito, or in lettuce wraps.

Nutrition Facts : ServingSize 1/2 cup, Calories 210 cal, Carbohydrate 4 g, Fat 10 g, Protein 25 g, Fiber 1 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 446 mg, Sugar 1 g