Pot Roast Tri-Tip

Tri-tip is more often grilled like a steak, but this California cut takes beautifully to a low braise. Patting the meat bone-dry before searing is what gets you that mahogany crust in the casserole, the deep fond that later flavors the entire sauce.

A classic mirepoix of onion, carrot, and celery sweats in the rendered fond, then flour goes in to thicken. The deglaze with red wine lifts every browned bit off the bottom of the pot, and chicken broth (lighter than beef) lets the wine and thyme push through. About an hour under a tight lid turns the lean tri-tip silky, while the strained pan juices reduce into a sauce glossy enough to coat the back of a spoon.

Chef Tips

• Pat the meat truly dry; any surface moisture steams instead of sears and you lose the crust.
• Slice tri-tip across the grain. The grain changes direction in this cut, so look carefully and adjust as you slice.
• Strain the sauce hard, pressing the vegetables to extract every drop before discarding.
• Resting the meat 10 minutes after braising keeps the juices in the slices, not on the cutting board.

Variations

• Swap thyme for fresh rosemary and add two crushed garlic cloves with the mirepoix.
• Use beef broth instead of chicken for a darker, more savory sauce.
• Add a tablespoon of tomato paste with the flour for richer body and color.