This pot roast recipe is super easy to make and, as the title implies, crazy good. No fussing over the stove or oven bags or braising. Best of all it utilizes trip tip, which is a good, lean meat. This can be cooked in a much smaller quantity of course, but I was feeding a crowd.
Lazy, Crazy Good Pot Roast
Tri tip (fat trimmed off)
Preheat oven to 325 degrees.
Cut tri tip into large chunks, drizzle with olive oil, dust with seasoning salt, black pepper and thyme. Rub the seasoning into the meat.
Heat a pan with vegetable oil to medium heat. Sear tri tip in pan until you get a nice caramel crust. Transfer meat into a deep baking dish, being sure to leave drippings in the pan.
Place onions in the pan, sprinkle with a little seasoning salt, black pepper and tyme and cook until caramel color, stirring frequently. Add 32 oz of liquid (water, beef stock, etc.) to the onions. Bring to a simmer. Taste the liquid. If it needs a little more seasoning, now is the time to add it.
Once the taste of the liquid is adjusted, pour the onions and liquid over the top of the meat. Cover the pan with aluminum foil. Bake for 3 hours.
Remove from the oven and let rest 30 minutes. Using two forks, shred the beef into the liquid.