Tri-tip is a cheaper, tougher cut, but it magically transforms as it braises low and slow in a broth that gets flavored with my secret ingredient: French onion soup mix. The deep, meaty flavor of the beef complements the sweetly caramelized root vegetables.
For the tri-tip:1.
Preheat the oven to 325°F.2.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the roast with salt and pepper. Place the roast in the pot, fat-side down. Cook until browned, 3 minutes per side. Transfer to a plate. Drain off all but 2 tablespoons of the fat from the pot. Add the onions and cook, stirring occasionally, until they soften and start to brown, about 8 minutes. Stir in the soup mix, thyme, bay leaves and 2 cups water. Return the meat to the pot with any juices that have collected on the plate and bring to a simmer.3.
Cover the pot with a lid and place it in the oven. Bake for 2½-3 hours, until the meat is fork-tender but not falling apart. Let the meat rest for 15 minutes. Skim off any excess fat from the braising liquid and discard the thyme sprigs and bay leaves.
For the carrots and parsnips:1.
Preheat the oven to 450°F. Line a large baking sheet with foil and heat it in the oven for 15 minutes.2.
In a large bowl, combine the olive oil and 1 tablespoon of the honey and toss with the carrots and parsnips to coat. Sprinkle with 1½ teaspoons salt and 1 teaspoon pepper and toss again. Carefully remove the preheated baking sheet from the oven and spread the carrots and parsnips over it in a single layer. Roast until the vegetables start to blister, 10 minutes.3.
In a separate large bowl, combine the soy sauce and remaining 1 tablespoon honey. Drizzle the mixture over the roasted vegetables and toss to coat. Sprinkle with the chopped parsley and sesame seeds.
Cut the tri-tip into 1-inch-thick slices. Spoon the hot braising liquid over the slices and serve with the carrots and parsnips on the side.