Set your slow cooker to “high” and let the chili cook for two hours. Arrange the onions on top of and around the meat.

Made It. Ate It. Loved It. Crockpot TriTip Tacos

Set cook time to 35 minutes.

Tri tip slow cooker tacos. Trim silver skin off the trip tip but leave some of the fat. Massage the meat with the rub until fully covered and let rest at room temperature for 1 hour. Start checking it at 6 hours.

Instructions add the bell peppers and onion to the bottom of a slow cooker set to high. In a medium bowl, combine the pineapple. Cook time 8 hrs total time 8 hrs 10 mins servings 15 calories 163 kcal ingredients 3 pound flank steak ¼ cup olive oil ¼ cup orange juice juice of one lime about 2 tablespoons 2 teaspoons minced garlic 1 teaspoons chopped cilantro 1 teaspoon chili powder 1 teaspoon cumin 1 tablespoon honey instructions add flank steak to bottom of slow cooker

In a small bowl, mix together all the spices and sprinkle over the meat and use your hands to rub it into the meat. Obsessed with the ocean, good food and always in the mood a glass of sauvignon blanc. 3 pounds tri tip beef 1 onion 3 cloves garlic 2 cups beef stock 1 teaspoon salt 1 teaspoon pepper 2 tablespoons of the rub of your chocie instructions prepare your seasoning chop and dice your onions and garlic so they are ready to sweat down.

Spray the inside of a slow cooker with cooking spray. Combine the chili powder, cumin and paprika in a small bowl. 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.

Remove the meat from the slow cooker and use two forks to shred the meat. Pat your tri tip dry with a clean paper towel. 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.

Cover and lock the lid. Once the oil heats up transfer the tri tip to the pot and sauté for 2 minutes then flip and cook for another 2 minutes. Stir for about a minute.

Rub the mixture on the tri tip, then place the tri tip in the slow cooker on top of the onions and peppers. Press “keep warm/cancel” on the instant pot and then press the “meat/stew” button to switch it to the pressure cooking mode. Press the sauté function button and add oil to the pot.

Pour broth into the slow cooker. Pour in salsa and beef broth. Prepare a charcoal grill or gas grill to high.

Add in tomato paste, garlic, cumin and mexican oregano. Pour the wine over the top of the meat, cover and cook on low heat for 6 hours. Add the meat back to the liquid in the crock pot and reduce the heat to warm, and serve.

Pour the beef broth into the hot skillet and scrape up the seared bits with a spatula. Spray the inside of a slow cooker with cooking spray.