Slow Cooker Chipotle Garlic Tri-Tip

This slow cooker chipotle garlic tri-tip is packed with flavor, requires minimal effort, and is delicious served over a baked sweet potato.

By @quarter.acre.kitchen

Original recipe source

Cook time: 480 minutes

Servings: 4

Ingredients

• 2 lbs beef tri-tip
• 1 yellow onion, diced
• 3 chipotle peppers in adobo sauce, finely chopped
• 5 garlic cloves, minced
• 0.25 cup fresh lime juice
• 2 tbsp apple cider vinegar
• 1 tbsp ground cumin
• 0.5 tbsp dried oregano
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 0.25 tsp ground cloves
• 0.75 cup beef stock
• 3 bay leaves
• 0 sweet potatoes

Instructions

1. Add the tri-tip, onion, chipotle peppers, garlic, lime juice, apple cider vinegar, seasonings, and beef stock to your slow cooker.
2. Give everything a good mix, then add the bay leaves.
3. Cover and cook on LOW for approximately 7–8 hours, or until the beef is tender. Cooking time will vary depending on the size of your roast.
4. Remove the bay leaves and shred the beef with two forks if tender enough. Otherwise, slice thinly against the grain.
5. Return the beef to the slow cooker and mix it into all those flavorful juices.
6. Wash and dry your sweet potatoes, poke a few holes with a fork, and bake at 400°F for 45–60 minutes, or until fork tender.
7. Slice them open, fluff the insides, and pile the beef on top.
8. Spoon over some of the juices and add your favorite toppings!
9. I used a 2½ lb tri-tip and left it whole instead of cutting it into chunks. One less step!
10. Easy, homemade, and dinner is handled.