Braised Tri-Tip Roast

(Courtesy of Tiffani Thiessen)

Ingredients:
1 Tbsp. vegetable oil
1 (3 lb.) tri-tip roast
Kosher salt and freshly ground black pepper 
2 yellow onions, sliced
1 pkg. onion soup mix
2 sprigs fresh thyme
2 bay leaves

Directions:
Preheat oven to 325 degrees.

Heat the oil in a Dutch oven or heavy-bottom 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 Tbsp. 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 c. 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 1/2-3 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 1/2-1 inch thick, spoon the braising liquid over and serve hot.

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