Chili Colorado Tri-tip
Posted November 17, 2011 by


  • 1 tri tip roast 3 pounds
  • 2 tsps montreal steak seasoning
  • 3 TBSPs garlic minced
  • 1.5 Cups onion chopped
  • 2 tsps ancho chili powder
  • 2 tsps cayenne powder
  • 2 tsps black pepper
  • crushed tomatoes 28oz can
  • 6 ozes beer


Season roast with steak seasoning. Heat olive oil in skillet over medium to medium-high heat and brown tri-tip approximately 4-5 minutes each side. Place fat side up in slow cooker crock. Saute onion and garlic in skillet about 4-5 minutes, add peppers and continue cooking a few minutes until fragrant. Add to crock. Add beer and tomatoes to crock. Cook on low 8 hours. Remove meat and allow to rest 10 minutes before shredding and returning to sauce. Serve with rice and/or beans or use as a filling for tacos, burritos, enchiladas or tamales.