I finally made a roast that I love! Last summer I made a pork butt roast with my sister Zandria. It had tons of ingredients. It was too big for crock pot and we (well… she) had to cut the meat into chunks so it would fit. The end result was full of fat pieces that we had to pick out and the meat wasn’t excellent for all the work required.
This roast is a different story. Mix the spice rub. Sprinkle and pat it into the meat. Let the meat rest for a few minutes while you chop onions and garlic, open a can of tomatoes and measure a cup of beef broth.
Devin ate his inside of warmed corn tortillas and piled up with good toppings. I tasted the meat with the tortillas but thought it was better by itself on a plate and topped with the avocado, jalapenos, cilantro, a drizzle of sour cream and the pickled red onions I made (thinly sliced red onion, Bragg apple cider vinegar, splash of water and salt and pepper…let it sit for 5 hours in the fridge). Basically the same stuff Devin put on his taco!
The meat pulled apart basically by itself. It’s juicy and flavorful. And most importantly is easy to make and has literally no fat in it at all!!
Tri Tip Tacos
- 1 tsp kosher salt
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 2 1/2 lbs tri-tip roast (our market had Hereford Rump Roast and the butcher said it was very similar to tri tip)
- 14 ounces tomatoes and green chilies (I used Muir Glen fire roasted diced tomatoes with green chilies)
- 1 yellow onion (I diced the onion)
- 2 cloves garlic (I minced the garlic)
- 1 cup beef stock
- tortillas as needed (I used corn)
- toppings include: shredded cheese, salsa, pickled jalapenos, sour cream, lettuce, limes, cilantro, red onion, avocado
- In a small bowl, combine the salt, paprika, cumin, pepper, garlic powder, and cayenne pepper.
- Liberally season the tri-tip roast with the spices and let it sit for 15 minutes.
- Place the roast into your slow cooker and cover it with the diced tomatoes and chilies, onions, garlic cloves and beef stock.
- Set your slow cooker to low and let it cook for 8-10 hours until the meat is easily shredded.
- Remove the meat from the slow cooker and give it a rough chop and use as needed for tacos.