It's been a while since the Ogallalla Cream Cans been put to the task. Picked up a really nice looking Seven Bone and knowing that I'd only have a couple hours from start to plate it was the device to use. Did most the prep the night before. Chopped the veggies, marinated everything in the can minus the taters. Originally I was going to use russets which I don't like to cut until cooking. Needed carrots and found some nice mini mixed taters and added those instead. Marinade for the beef and liquid for the Can, Snappy Tom, Worchestshire, and a local Porter, Paddle Board Porter (Monkey Face, until last year and some marketing guru changed it. It's been Monkey Face for 20 years, us locals are not happy!). So onto the fire, 4pm, off the fire at 6:15. Tender goodness. Who needs a crockpot!