braised-tri-tip-roast.json

{
    "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."
    ],
    "ingredients": [
        "1 tablespoon vegetable oil",
        "One 3-pound trip-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"
    ],
    "language": "en-US",
    "source": "www.foodnetwork.com",
    "tags": [
        "Beef",
        "Meat",
        "Main Dish Recipes"
    ],
    "title": "Braised Tri-Tip Roast",
    "url": "http://www.foodnetwork.com/recipes/braised-tri-tip-roast"
}