Ok, so… this post is slightly different… it is a FOOD post. I am having my awesome parents in law over for dinner tonight, and I though a quick roast would be the best way to feed the masses. I love, love my slow cooker, it is super easy and it stops me from becoming homicidal at 4pm when I realise that my family…. yet again, wants dinner. I find throwing dinner in the slow cooker in the morning is the best way for me to “deal” with meal times.
So usually I just do a pulled beef recipe that is my Mom’s, which I might add it awesome. But today I thought I would do something different, and I decided to cook my roast in Cream of Mushroom soup. I LOVE soup, it is awesome, but I find Australian’s aren’t big into soup. Hubby hates tomato soup, really… who hates to tomato soup, maybe it is because I come from a cold climate, where soup was as normal as sandwiches. So I thought I would share… I have used a blade roast, and have cooked it in a can of Cream of Mushroom soup, along with onions, celery, garlic and worschestershire sauce and salt and pepper to taste. I will let you know how it turns out 🙂
Pineapples and Pelicans 