Slow Cooker Tri Tip French Dip Tacos

TRI TIP SLOW COOKER FRENCH DIP TACOS

From now on when I redefine something I am making it healthier, easier and STILL So tasty- these tri tip SLOW COOKER French dip ESK crispy tacos are just that. Most of the work is done while you are doing the damn thing during the day. But when you get home you will shred that tender meat, strain the AU JUS, then dip your tacos in it BIRRIA style, add it to a skillet with some cheese, flip it for that crispy crunchy texture, then make your tacos and dip them in that reduced au jus.

Let me know in the comments if you make this recipe!

MACROS: Approx 8 servings of meat for a 2.5 lb tri tip **

Calories per serving: 316, Fat: 18.6 g, Carbs: 15g, Fiber: 2.6g, Net Carbs: 12.4g, Protein: 19.3g

INGREDIENTS:

FOR THE MEAT:

½ large onion, sliced

3-4 garlic gloves, sliced

2-3 lb Tri Tip steak

Salt and pepper

2 tbsp fresh rosemary, chopped

Garlic powder

2 tbsp Worcestershire sauce

4 cups beef broth

2 bay leaves

2 sprigs fresh rosemary

FOR THE TACOS:

Olive oil spray

4 low carb tortillas (I used trader joes almond flour tortillas)

8 tbsp of shredded provolone, Monterey jack, or another white cheese

Sliced pepperoncini

Creamy horseradish sauce

DIRECTIONS:

1.       Toss sliced onions and garlic in bottom of slow cooker.

2.       Pat tri tip dry. Cover meat with salt, pepper, rosemary, and garlic powder- massaging in.

3.       Place tri tip on top of onion in slow cooker.

4.       Add Worcestershire sauce and beef broth over tri tip. Add bay leaf and rosemary sprigs to pot.

5.       Cover and cook on high for 6 hours or low for 10-12 hours.

6.       Once the meat is tender and cooked through, shred with forks.

7.       Ladle out the meat and set aside in a bowl.

8.       Strain the jus over a strainer into a bowl. Pour strained jus back into slow cooker and turn on high while you prepare tacos (this will reduce and thicken au jus slightly).

9.       Heat skillet on medium high heat. Spray with olive oil spray.

10.   Dip tortilla in strained au jus quickly a few times.

11.   Place wet tortilla in skillet. Top with 1-2 tbsp shredded cheese. Let melt then flip tortilla over. Let cheese brown and harden until cheese peels off skillet easy.

12.   Flip tortilla and toast on other side.

13.   Remove tortilla. Top with meat, pepperoncinis, horseradish, and serve with a side of aus jus for dipping.