This cider-braised beef Tri-tip roast with carrots is tender and flavorful
Made and reviewed
by CHARLOTTE ANGELL
Rated by JON ANGELL For The Advocate
Jon’s critique:
This was really good, but I haven’t seen to many beef roast and carrots I didn’t really enjoy. I’m not very familiar with the Tri-tip, but the beef in this one was very tender and flavorful all the way through.
In a former life, before blood sugar issues, I loved me some apple butter. A few bites hinted of apple butter and I thought that was kind of neat. It’s easy to get in a rut with your menu, so give this one a try and mix it up.
Cider-braised beef Tri-tip roast
From Half Baked Harvest Quick and Cozy
4-5 pounds Tip-tip roast
Fine pink Himalayan salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons salted butter
2-3 medium yellow onions, thinly sliced 2 cups apple cider, plus more as needed
2 tablespoons fresh thyme leaves
3 cups dry white wine
1 ½ pounds baby carrots
4-8 garlic cloves, smashed
2 tablespoons apple butter
Flaky sea salt, for serving
Preheat oven to 375 degrees. Season Tri-tip with salt and pepper, then rub all over with the flour to coat. Heat a large Dutch oven over high heat. Add the butter and the onions and cook, stirring, until they are soft and beginning to color, about 5 minutes. Add ½ cup of the apple cider and season with salt and pepper. Continue cooking, stirring occasionally, until the onions are evenly browned and most of the cider has evaporated, 5 to 8 minutes. Add the thyme and cook until fragrant, about 1 minute.
Snuggle the Tri-tip in among the onions. Add the remaining 1 ½ cups of cider and the wine and bring to a simmer over medium-heat, adding more cider if needed to keep the meat mostly covered. Arrange the carrots and garlic around the meat. Cover and carefully transfer to the oven. Bake until the meat is tender throughout, about 3 hours.
Increase the oven temperature to 425 degrees. Uncover the Tri-tip and coat the top of the meat with the apple butter. Continue to bake, uncovered, until the top is deeply caramelized, 20 to 30 minutes more, adding cider as needed to keep the onions moist but just barely covered with liquid.
Remove the Tri-tip from the pot, place on a cutting board, and tent with aluminum foil. Let stand 10 minutes. Using a sharp knife, slice the meat against the grain. Transfer to a platter. Sprinkle the meat with flaky salt and serve the onions, carrots, and pan juices on the side.