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Braised Tri-Tip Roast Recipe

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This recipe for Braised Tri-Tip Roast, by , is from Pinterest Party 2016 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Noelle Schilling

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
One 3-pound tri-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:
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.

Number Of Servings:
Number Of Servings:
6 to 8 servings
Preparation Time:
Preparation Time:
Prep: 5 Minutes, Cook: 3 hrs 20 min
Personal Notes:
Personal Notes:
Easy and delicious! Good for dinner and left-overs.

 

 

 

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