Shredded Tri-Tip for Tacos in the Slow Cooker

Recipe View Coat the inside of a slow cooker with cooking spray. Season the tri-tip roast generously on both sides with garlic pepper seasoning. (2 minutes)

Recipe View In a large, heavy skillet, heat olive oil over medium heat. Sear the tri-tip roast on all sides until deeply browned, creating a rich crust. (20 minutes)

Recipe View Transfer the seared tri-tip roast to the prepared slow cooker, placing it fat-side up. (2 minutes)

Recipe View In the same skillet, cook and stir the minced garlic and chopped onions until softened and golden brown. Season with ancho chile pepper, cayenne pepper, and black pepper. (10 minutes)

Recipe View Pour the seasoned garlic and onion mixture over the roast in the slow cooker. Add the white wine and crushed tomatoes. (2 minutes)

Recipe View Cover the slow cooker and cook on Low until the tri-tip is incredibly tender and easily shredded, approximately 8 hours.

Recipe View Remove the roast from the slow cooker and, using a sharp knife, trim off the fatty layer. The meat should be incredibly tender and easy to cut. (5 minutes)

Recipe View Return the trimmed roast to the slow cooker and shred the meat using two forks. If desired, remove some of the excess liquid from the cooker to concentrate the flavors. (5 minutes)

Recipe View Stir in the chopped fresh cilantro just before serving. (1 minute)