We first tried tri-tip a few months ago. It’s a good thing we liked it, because we’ve had it a few times since then. This version was delicious as well. After browning it, the recipe called for adding some cooked potatoes and a can of cream of mushroom soup, then popping it in the oven for 15-20 minutes.

Anything with potatoes and mushroom soup and beef ought to be scrumptious, and this was no exception! Rolls and a green vegetable rounded out the meal.