Recipe courtesy of Tiffani Thiessen
Episode: Going Old School
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Braised Tri-Tip Roast
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
Level:
Easy

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 

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.

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