Monday, November 23, 2015

Tiffani Thiessen Braised Tri-Tip Roast with Slow Cooker Directions


Original Recipe

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

·  2 cups of water 

 

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
 
SLOW COOKER DIRECTIONS

·  1 tablespoon vegetable oil

·  4.5lb beef chuck roast

·  Kosher salt and freshly ground black pepper

·  2 yellow onions, sliced

·  1 package onion soup mix

·  2 sprigs fresh thyme

·  2 bay leaves

·  2 cups of water 

 

Directions

My slow cooker is a Ninja, so I am able to do all the cooking in one appliance. I love it! There is no transferring or using multiple pots so much less clean up. If you are using a Crock Pot brand slow cooker know that they cook higher, so watch the last half hour of cooking. The slow cooker recipe does come out a little bit different than the oven recipe. But I think it taste just as good as her oven recipe!

Heat the oil in your pot over medium-high heat or Ninja slow cooker on high. Season the roast lightly with salt and pepper. Put the roast fat-side down in the pot. Cook until the bottom is browned, then carefully flip the roast to brown on the other side. Remove the meat to a plate.
 

Tiffani says to drain off all but 2 tablespoons of fat from the pot, however I don’t use too much oil in my Ninja so I don’t drain off the oil. Add the onions and stir periodically until they soften and start to brown. I let the onions get nice and golden which is longer than her recommended 8 minutes. Add the meat with all its juices back to the pot over the onions. In a large measuring cup stir together water, onion soup mix, thyme, bay leaves in the 2 cups of water (this time I used a few shakes of Italian seasoning in place of the thyme because we like that flavor). Pour liquid over meat. Cover, and cook on low 8 hours or on high 4 hours.






I like to use the drippings as a base for a gravy over yummy mashed potatoes. I also serve a side salad and French bread.

NOTE: The Pioneer Woman makes great gravy and pictures for those like me who are not confident when making gravy from scratch. I love her books and web site because I am a visual learner. I need to watch it being done and perform the task.