Braised Tri-Tip Roast
Braised Tri-Tip Roast
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 65
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 7
- Sodium
- 338
- Total: 3 hr 25 min
- Active: 20 min
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 65
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 7
- Sodium
- 338
- Total: 3 hr 25 min
- Active: 20 min
Ingredients
1 tablespoon vegetable oil
One 3-pound trip-tip roast
Kosher salt and freshly ground black pepper
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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Roger C.
No brainer great recipe have shared with a ton of friends, make some Yukon gold buttery mash potatoes sour cream butter s and p and this is your chance to cut richness with a cold side salad. BOOM
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