Braised Tri-Tip Roast Recipe

Braised Tri-Tip Roast

Recipe provided by Tiffani Thiessen

• Difficulty: Easy
• Servings: 6 to 8 portions
• Nutritional Info per Serving (1 of 8): Calories 64, Total Fat 2 g, Saturated Fat 0 g, Carbohydrates 9 g, Dietary Fiber 1 g, Sugar 2 g, Protein 2 g, Cholesterol 7 mg, Sodium 338 mg
• Total Time: 3 hours 25 minutes
• Active Prep Time: 20 minutes

• 1 tablespoon vegetable oil
• One 3-pound tri-tip roast
• Kosher salt and freshly ground black pepper
• 2 yellow onions, sliced
• 1 packet onion soup mix
• 2 sprigs fresh thyme
• 2 bay leaves

1. Preheat your oven to 325F (165C) and heat the oil in a Dutch oven over medium-high heat. Season the tri-tip generously with salt and pepper, then sear fat-side down for 3 minutes per side until beautifully golden. Set aside to restthis step locks in all the juicy flavor![1]
2. Drain all but 2 tablespoons of fat, then saut the onions until softened and caramelized, about 8 minutes. Stir in the onion soup mix, thyme, bay leaves, and 2 cups water. Nestle the roast back in with its juices and bring to a simmer for that irresistible aroma to fill your kitchen.[1]
3. Cover and braise in the oven for 2 to 3 hours, until the meat is fork-tender yet slices perfectlypure comfort food magic![1]
4. Rest the roast on a cutting board, discard the herbs, skim excess fat from the liquid, and slice against the grain into - to 1-inch pieces. Drizzle with the rich braising sauce and serve warmyou won't believe how easy it is to impress everyone at the table![1]

Recipe courtesy of Tiffani Thiessen