Instructions

1. Preheat the oven to 325 degrees
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
3. Season the roast with salt and pepper.
4. Place roast in the pot, fat-side down. Cook until browned, three minutes per side. Transfer to a plate.
5. Drain off all but 2 tablespoons of fat from the pot.
6. Add the onions to the pot and cook, stirring occasionally, until they soften and start to brown, about eight minutes.
7. Stir in the soup mix, thyme, bay leaves and two cups of water.
8. Return the meat to the pot with any juices that have collected on the plate and bring to a simmer.
9. Cover the pot with a lid and place it in the oven. Bake for 2 1/2 to 3 hours until the meat is fork tender but not falling apart.
10. Let the meat rest for 15 minutes. Skim off any excess fat from the braising liquid and discard the thyme sprigs and bay leaves.
11. Cut the tri tip into one inch thick slices. Spoon the hot braising liquid over the slices and serve with honey roasted carrots and parsnips.