Braised Tri-Tip Roast

1. 1

   Preheat the oven to 325 degrees F.

2. 2

   Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat.

3. 3

   Season the roast lightly with salt and pepper.

4. 4

   Put the roast fat-side down in the pot.

5. 5

   Cook until the bottom is browned, about 3 minutes, then carefully flip the roast to brown on the other side, an additional 3 minutes.

6. 6

   Remove the meat to a plate.

7. 7

   Drain off all but 2 tablespoons of fat from the pot.

8. 8

   Add the onions and stir periodically until they soften and start to brown, about 8 minutes.

9. 9

   Stir in the onion soup mix, thyme, bay leaves and 2 cups water.

10. 10

    Add the meat with all its juices back to the pot.

11. 11

    Bring the liquid to a simmer.

12. 12

    Cover, transfer the pot to the oven and cook until the meat is very tender but still sliceable, 2 1/2 to 3 hours.

13. 13

    Transfer the meat to a cutting board.

14. 14

    Discard the thyme sprigs and bay leaves from the braising liquid and skim off any excess fat.

15. 15

    Slice the meat across the grain into slices 1/2 to 1 inch thick, spoon the braising liquid over and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.