Tri-Tip Roast

When I asked the butcher for a tri-tip roast, he asked if I was from California. It seems the only people he met that even knew about a tri-tip were from California. Try it - it is very good.

Ingredients:

• 3-5 pound tri-tip roast
• 2 cups cream of mushroom soup
• 1 packet of dry onion soup mix
• fresh chopped garlic to taste
• 1 1/4 cups water

Directions:

1. Mix the soups and water in slow cooker.
2. Add the roast and coat it well with the soups/water.
3. Add as much garlic as you choose.
4. Cook for 8 hours on low or 4 hours on high.

The juices from the roast mix with the soups to make a delicious gravy.
No other seasoning is necessary (except for the garlic).