Randis Tri-tip Roast

• 2 pounds Tri-Tip Roast (Frozen)
• 2 teaspoons Crushed Beef Bouillon
• 2 cans (10 Oz. Size) Cream Of Mushroom Soup
• 2- 1/2 cups Water

1. Pull a tri tip roast out of the freezer, remove the packaging, and place it into a slow cooker.
2. Sprinkle the crushed beef bouillon over the roast.
3. Spread the cream of mushroom soup on top of roast.
4. Using the empty cans, fill up the slow cooker with water, or you can measure out 2-1/2 cups of water.
5. Set slow cooker on low heat for 10 hours.
6. Serve over rice or egg noodles.

tri, cream of mushroom soup, water

Taken from tastykitchen.com/recipes/main-courses/randie28099s-tri-tip-roast/ (may not work)