Braised Tri-Tip Roast
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Vegetable Oil2 sprigs
Thyme (fresh)Directions:
1
Preheat the oven to 325 degrees F
2
Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat
3
Season the roast lightly with salt and pepper
4
Put the roast fat-side down in the pot
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
Remove the meat to a plate
7
Drain off all but 2 tablespoons of fat from the pot
8
Add the onions and stir periodically until they soften and start to brown, about 8 minutes
9
Stir in the onion soup mix, thyme, bay leaves and 2 cups water
10
Add the meat with all its juices back to the pot
11
Bring the liquid to a simmer
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
Transfer the meat to a cutting board
14
Discard the thyme sprigs and bay leaves from the braising liquid and skim off any excess fat
15
Slice the meat across the grain into slices 1/2 to 1 inch thick, spoon the braising liquid over and serve hot