Wednesdays Dinner.

Okay so this is a before and after photo-shoot of dinner I made on Weds. What? You think I just vacuum and play ball with CrazyDog??

The recipe was pretty simple.

 You'll need the following.

a.)  3 - 3 1/2 lb piece of chuck roast or bottom rump whatever...

b.)  6 baby red potatoes halved

c.)  some baby carrots.

d.)  1 can of cream of mushroom soup (10 oz I think)

e.) a pack of Liptons onion soup and dip mix.

 f.) I minced up a little Leek and added a pinch of Herbes de Provence but that's up to you.

Set up your slow-cooker CrockPot thinger & pour in the soup and soup/dip mix and mix it all up.

Add your 'tatoes and carrots, cover them and then add the meat. Cover the meat thouroughly and then set your cooker for between 7-8 hours.

The flash made the 'after' picture look weird but it is really tasty.

An F.Y.I though. If you have a problem with salt, use only half of the soup mix. It is LOADED with salt.

Open cold beer and enjoy. Well..you have to drink the beer to really enjoy it. But you probably know that...