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Crockpot Tailgate Recipe: Tri-Tip Tacos

Cooking meat in the crockpot is a wonderful trick, and one of my favorite things to do with crockpot meat is to make tacos.

This particular recipe makes a great meal for tailgate parties and get-togethers. Just be sure to wake up early enough to have the tacos ready in time - they need about 6 hours to cook!


For crockpot

3 lb. tri-tip (or other roast meat of choice)

4 stalks of celery, diced largely

1/2 cup of carrots, diced largely

1 onion, cut in chunks

Handful of mini bell peppers

3 teaspoons salt

2 teaspoons pepper

2 teaspoons chili powder

1 tablespoon dried parsley

For serving

Corn tortillas

Shredded cheese


Additional toppings of choice, such as sour cream, avocado or cabbage


Place all of the crockpot ingredients in the crockpot. Turn it to high and leave it to sit and cook, about 5 hours.

Once 5 hours have lapsed, remove the top from the crockpot and check the meat. The juices should be boiling and the meat should no longer be red, and it should also be very tender and fall apart easily. If it looks done, turn the crockpot off and leave the top on until ready to serve.

To serve, use a fork to shred the meat (do this inside of the crockpot for easy cleaning and serving). Place a small scoop of shredded meat inside each taco and add as many toppings as you like.

Note: If you are serving these tacos at home, preheat the oven to 400 degrees and lay the corn tortillas on a baking sheet. Place the baking sheet in the oven to slightly warm and toast the tortillas, about 5-7 minutes.


About 10 people

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