I stole this recipe for Braised Tri Tip from the cookbook Pull Up A Chair: Recipes from my family to yours. This simple to follow recipe makes a great braised beef roast. A beef roast is seasoned with salt and pepper, and then seared on all sides in a Dutch oven. Then onions are cooked in the pot until softened before dry soup mix, seasonings and water is added to the pot. The seared roast goes back in the pot with the soup mixture. After placing a lid on the pot, it goes in the oven for several hours. Cooking in liquid in a low heat oven makes the roast nice and tender when serving. Be ready to eat, the smell will make your mouth water!
In a large pot or Dutch oven, heat 1 tbsp vegetable oil over medium-high heat. Season a 3lb whole beef roast with salt and pepper. Place the roast in the pot, fat side down.
Cook until browned, 3 min per side. Transfer to a plate.
Drain off all but 2 tbsp fat from the pot. Add 2 yellow onions, thinly sliced and cook, stirring occasionally, until they soften and start to brown, about 8 minutes.
Stir in 1 oz packet French Onion soup mix, 2 sprigs of thyme, 2 bay leaves and 2 cups water (I substitute vegetable stock).
Return the meat to the pot with any juices that have collected on the plate and bring to a simmer.
Cover the pot with a lid and place it in 325 F oven. Bake for 2 ½ to 3 hours, until the meat is fork tender but not falling apart.
Let the meat rest 15 minutes.
Cut the roast into 1-inch thick slices.
Spoon the hot braising liquid over the slices and serve.
If you liked Braised Tri Tip and want to try other roast recipes, you can try Slow Cooker Pot Roast, Balsamic Beef or Italian Pot Roast & Parmesan Risotto.
Braised Tri Tip
Ingredients
- 1 tbsp vegetable oil
- 1 whole tri-tip roast ~3lbs
- Kosher salt and pepper
- 2 yellow onions thinly sliced
- 1 oz packet French Onion Soup mix
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
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Preheat oven to 325 F.
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In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the roast with salt and pepper. Place the roast in the pot, fat side down. Cook until browned, 3 min per side. Transfer to a plate. Drain off all but 2 tbsp fat from the pot. Add the onions and cook, stirring occasionally, until they soften and start to brown, about 8 minutes. Stir in the soup mix, thyme, bay leaves and 2 cups water. Return the meat to the pot with any juices that have collected on the plate and bring to a simmer.
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Cover the pot with a lid and place it in the oven. Bake for 2 ½ to 3 hours, until the meat is fork tender but not falling apart. Let the meat rest 15 minutes. Skim off any excess fat from the braising liquid and discard the thyme sprigs and bay leaves.
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Cut the tri-tip into 1-inch thick slices. Spoon the hot braising liquid over the slices and serve.
Recipe Notes
I used a sirloin tip roast instead (it was on sale). Instead of water I used vegetable stock.