This recipe was born out of the union of two. By including jalapenos or other peppers, you can adjust the level of spice to your liking. My coworkers were the first to try it, and there was nothing left! I later made it for my family, who also enjoyed it. It seemed to go over well with my Hispanic coworkers, so I think I passed the “test”!
| Prep Time: | 15 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- cooking spray
- 1 (3 pound) beef tri-tip roast, fat layer left untrimmed
- 2 teaspoons garlic pepper seasoning (such as SuzyQ’s Santa Maria Valley Style Seasoning®), or to taste
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 onions, chopped
- 2 teaspoons ground ancho chile pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons ground black pepper
- 1 ½ cups white wine
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon chopped fresh cilantro, or to taste
Instructions
- Spray the inside of a slow cooker with cooking spray. Season the tri-tip roast with garlic pepper seasoning on both sides.
- Heat olive oil in a large, heavy skillet over medium heat, and sear the roast on all sides until well browned, about 5 minutes per side. Place the tri-tip roast into the slow cooker, fatty side up.
- Cook and stir the garlic and onions in the hot skillet until golden brown, about 10 minutes, and season with the ancho chile pepper, cayenne pepper, and black pepper. Place seasoned garlic and onions over the roast in the cooker, and pour in the white wine and crushed tomatoes. Cover the cooker, set to Low, and cook until tender, about 8 hours.
- Remove roast from the cooker, and cut off the fatty layer with a sharp knife (tender meat should cut easily). Place the roast back into the cooker, and shred meat with two forks. If desired, remove some of the liquid from the meat. Stir in cilantro and serve.
Nutrition Facts
| Calories | 300 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 2 g |
| Protein | 32 g |
| Saturated Fat | 4 g |
| Sodium | 207 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
My family and I all really enjoyed this dish and it was incredibly easy. I went with the full amount of the spices and while it was spicy, it wasn’t what I would consider so hot that you couldn’t enjoy the food. Will make again!
I made the recipe exactly as written and it was too spicy for my family. If I make it again I will add much less cayenne.
I couldn’t find tri tip so I used chuck roast and replaced hot chilies with green chilies. We had a taco bar for New Years and there wasn’t any left. I will definitely make this again!
First time using a slow cooker. Sort of combined two recipes so I added in a package of frozen corn, 1 red bell pepper, 1 yellow bell pepper, and 4 jalapeños since I didn’t have any ancho. Also, I used dry vermouth instead of white wine since that was what I had…. came our amazing… only thing I didn’t like was that when u shred the Tri tip it shreds long ways so you have strands of beef almost a foot long. Maybe I’ll try cutting the Tri tip in half before cooking it next time
This is amazing. My daughter made it for a family gathering and everyone loved it! I made it once since and am about to make it again. It comes out perfectly tender and moist with just the right level of spice. Good for tacos, burritos or sandwiches…even over rice.
Pretty tasty, could be pretty spicy for some. We added cheddar and fresh tomatoes to the finished beef and put on top of a pair of corn tortillas. It passed the hungry husband test too!
Tastiest tri-tip tacos I’ve had in a long time. I substituted the white wine with about 12 ounces of Dos Equis beer, only used one onion, added a 4 ounce can of green chilies, skipped the cilantro (didn’t have any), and used Costco Montreal Steak Seasoning and some Kroger Garlic Powder instead of the garlic seasoning recommended. LOVED IT. This recipe is going in the weekly line-up.
This was very good! I could tell the recipe is spicy so I cut way back on the cayenne pepper. I also modified the recipe by using fresh tomatoes and jalapeno, and I cooked it in a dutch oven at 300 degrees for about 4 hours The white wine was a nice touch. Very easy and tasty.
Amazing! I did a few different things tho…I used carne asada seasoning Fromm the Mexican market. Then used chipotle powder. ??also after sautéing the onions and garlic seasoning mixture I deglazed the pot with light beer and poured it over the tri tip. I didn’t add the tomatoes- we prefer fresh on tacos as apposed to stewed in the meat. I use beer in all my Mexican dishes when it calls for broth or wine or any liquid. Seems fitting ??! Will make again and again!!!!!! Thanks for this recipe idea!
Perfect and easy. I make a lot and freeze for later use. Good for taco,enchiladas, chimichangas… I don’t use the ancho and add my cayenne toward the end , as the slow cooker intensifies heat. I also add a spoonful of purebred chili in Adobe sauce.
Great recipe! Though instead of all the beef I only added half and the rest was chorizo. I also added one green pepper and fresh tomatoes rather than canned. Came out perfect! Thank you for the great taco recipe! 🙂
Delicious and easy to make We. drained the excess liquid. We used this in tacos for dinner and then made yummy breakfast burritos with eggs, potatoes and cheese added to the meat. Definitely a keeper. I agree that people shouldn’t give it a low rating because they don’t understand the spices they are working with.
I used just over 1/4 of the pepper spices and it was still at my max! I quickly pulled some meat to the side out (prior to shredding) so my teenage son could have something for dinner too. Additionally I also made some plain rice to serve this over instead to cut the heat. Guess I’ll use the tortillas I bought for this another night. WARNING: season to taste – SPICY!!!!!!!
Made this last night and it was SO good! I read the reviews about spiciness and knowing my kids don’t like spicy, I substituted the ancho chili and cayenne for taco seasoning. So, so yummy – it was a hit with all 3 boys and husband – a tough feat.
very plain
One of my favorites!!! We make this for camping every year and also to take on the boat. So easy to reheat! Of course we have all the typical sides for the tacos. I do cut all the peppers in half and do a bit more chili pepper than cayenne for flavor. (Just because my children and I cannot do very spicy!) I also rub the roast generously (with about 1/2 the container of mccormick roasted red pepper and garlic spice.
Great Recipe, my wife loved it and wants to use the sauce on pasta. I will give it a try and see how it works out. There were so many flavors and I love slow cooker recipes.
Great flavor but did make some changes so it wouldn’t be too spicy for my kids.. Seared meat then rubbed with a package of taco seasoning mix. Used 1- 10oz can of Rotel cilantro lime tomatoes & 1 – 4.5oz can chopped green chiles. Also used 1/2 the amount of white wine. Made more than enough liquid. This will become a regular!
Delicious! I was worried that it would be too stringy, but it actually turned out great. I used two 4 oz. cans of mild diced green chiles and half of the called for cayenne pepper so that my kids could eat it. It was great, lots of good flavor without being too spicy for them.
Added red enchilada sauce instead of tomatoe sauce and used 1 diced tomato and small can of diced tomatoe.
I was excited to try this, but was very disappointed. First, I cut the spices in half (having read the reviews). My husband and I love hot and spicy foods, but my kids do not. Even with the spices halved, this meat was spicy and the sauce FAR TOO spicy to use in any way. Secondly, there is too much sauce. If I were to make this again, I would cut the tomatoes and wine in half, too. Finally, my roast was not tender after 6 hours. This very well could be that I had a tough tri-tip, but it was very disappointing. I will try to salvage the leftovers in a soup/chili of some kind (with the meat only….I’ll have to toss the incredibly hot sauce).