Ingredients

• 3 lb Tri-tip
• 2 T Kosher salt
• 2 - 3 T unsweetened cocoa powder
• 1 large onion, chopped
• 1 - 2 T grapeseed or canola oil
• pinch sugar (optional)
• 2 12 oz beers (brown aie)
• 2 sprigs rosemary
• 1 bay leaf
• 9 small turnips, quartered
• 5 small carrots, cut in to 1 inch pieces
• 1 T butter, cold and cut into quarters

Directions

1. Preheat oven to 300F
2. Salt Tri-tip all over. Dust with cocoa powder and pat it evenly all over. Let meat rest for 1 hour.
3. Heat oil in a dutch oven. Brown onions with a pinch of sugar and then remove from pan.
4. Brown Tri-tip in pan on all sides. Add onions, beer, rosemary and bay leaf to pot. Cover and cook on middle rack of oven for 1.5 hours
5. Take pot from oven and add turnips and carrots. Return pot to oven with lid slightly ajar. Cook for 1 hour or until vegetables are tender.
6. Remove meat and vegetables and set aside. Cover with foil to keep warm.
7. Strain liquid in the pot and remove fat. Reduce remaining liquid by half. Salt and pepper to taste.
   
8. Remove from heat and whisk in butter 1 piece at a time.
9. Slice roast thinly and serve with vegetables and sauce.

Servings: 6 to 8