Shreaded beef tri-tip. I like this recipe because of the quick prep time. I came up with this as an experiment using my new slow cooker and was very happy with the result. Spicyness can be adjusted to your own taste. As written, this is mild to medium.

Ingredients

4 serv.

lbs tri-tip steak (Trimmed)↗5 -6 lbs
teaspoon new mexico powdered chile↗1⁄4 - 1⁄2 teaspoon
teaspoon cumin↗1⁄4 teaspoon
(10 ounce) can rotel diced tomatoes and green chilies↗1 ounce
(1 1/3 ounce) package mccormick slow cookers savary pot roast seasoning↗1 ounce
teaspoon crushed red pepper flakes↗1⁄8 - 1⁄4 teaspoon
diced onion1⁄4

Step-by-step instructions

1
Cut well trimmed tri-tip into 4 inch chunks and place into slow cooker.
2
Rub meat with New Mexico Powdered Chile and Cumin.
3
In large bowl stir Rotel Tomatoes, Pot Roast Seasoning, Crushed Red Peppers, and Diced Onions until seasoning is well blended.
4
Pour tomato mixture over meat and stir to coat meat.
5
Cook on high for 5 hours.
6
Shred cooked meat with 2 forks in slow cooker.
7
Remove shredded meat with a slotted spoon leaving juice in slow cooker.
8
Meat can be used in tacos or served on a plate with beans and rice.
9
Enjoy from my kitchen to yours.
10
Your comments and suggestions will be greatly appreciated.

Source: food.com

Original recipe ↗

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