In a bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, rosemary, thyme, smoked paprika, salt, and black pepper. This creates a flavorful marinade for the tri-tip.

Place the tri-tip in a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for optimal flavor absorption.

Heat olive oil in a skillet over medium-high heat. Sear the marinated tri-tip on all sides until browned. This step is optional but enhances the overall flavor.

Transfer the tri-tip and marinade to the slow cooker. Cook on low for 6-8 hours or until the meat is tender and easily shreddable.

If you prefer a thicker sauce, mix 2 tablespoons of flour with a small amount of water to create a smooth paste. Stir the paste into the slow cooker during the last 30 minutes of cooking.

Once cooked, shred the tri-tip using two forks. Serve the tender meat on warm tortillas with your favorite taco toppings or alongside your preferred sides.