Braised Tri-Tip Roast

Name: Braised Tri-Tip Roast
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT3H25M0.000S
Yield: 6 to 8 servings
Ingredients: 1 tablespoon vegetable oil; One 3-pound trip-tip roast; Kosher salt and freshly ground black pepper; 2 yellow onions, sliced; 1 package onion soup mix; 2 sprigs fresh thyme; 2 bay leaves

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Level: Easy

Total: 3 hr 25 min
Active: 20 min

Yield: 6 to 8 servings

Level: Easy

Total: 3 hr 25 min
Active: 20 min

Yield: 6 to 8 servings

Ingredients

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1 tablespoon vegetable oil

One 3-pound trip-tip roast

Kosher salt and freshly ground black pepper

2 yellow onions, sliced

1 package onion soup mix

2 sprigs fresh thyme

2 bay leaves

Directions

Preheat the oven to 325 degrees F.
Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season the roast lightly with salt and pepper. Put the roast fat-side down in the pot. Cook until the bottom is browned, about 3 minutes, then carefully flip the roast to brown on the other side, an additional 3 minutes. Remove the meat to a plate.
Drain off all but 2 tablespoons of fat from the pot. Add the onions and stir periodically until they soften and start to brown, about 8 minutes. Stir in the onion soup mix, thyme, bay leaves and 2 cups water. Add the meat with all its juices back to the pot. Bring the liquid to a simmer. Cover, transfer the pot to the oven and cook until the meat is very tender but still sliceable, 2 1/2 to 3 hours.
Transfer the meat to a cutting board. Discard the thyme sprigs and bay leaves from the braising liquid and skim off any excess fat. Slice the meat across the grain into slices 1/2 to 1 inch thick, spoon the braising liquid over and serve hot.