This is a sponsored post written by me on behalf of Campbell’s Slow Cooker Sauces for IZEA. All opinions are 100% mine.
This week’s a rough one. Allie’s got two midterms and I’m playing catch-up at work from being out of town all last week. So dinner? Well, yeah, dinner’s barely an afterthought.
Normally, it’d mean popping open the freezer and grabbing some sodium-packed frozen meal to toss in the microwave. But I’m a new man these days when it comes to dinner time! It’s all thanks to my Crock-Pot and Campbell’s Sauces. Heck, I feel nigh invulnerable!
If you’re unfamiliar with this great product line, I’ve already made the Sweet Korean BBQ
and the Apple Bourbon Pulled Pork
! There are a total of six different Campbell’s Sauces currently available: Tavern Style Pot Roast
, Apple Bourbon Pulled Pork
, Beef Stew
, Southern BBQ
, Sweet Korean BBQ
, and Hawaiian Pork.
As I just happened to have a boneless chuck roast sitting there in the freezer, I decided this’d be a good week for some comfort food. Yep, I’m talking about Tavern Style Pot Roast!
This time I tried something different. I didn’t completely defrost the meat. I left it out on the counter for a few hours and then tossed it in the Crock-Pot. I was curious if it’d work on frozen meat, so I put a 75% defrosted chuck roast in my slow cooker.
I ripped the bag open and poured the Campbell’s sauce all over my soon-to-be-dinner.
Normally, I’d set it on high for about 4 or 5 hours. So this time, considering it was still frozen, I set it for about 6 hours.
The best part of a slow cooker is that usually after the 3 or 4 hour mark, it hits you. That delicious meat-cooking smell! That’s how you know it’s in the final cooking stages.
Here’s how the pot roast turned out after a good 6 hours of high heat cooking. It smelled just like home to me. My mom used to make it all the time for me growing up, especially on holidays.
What goes with pot roast? That’s easy! Carrots and potatoes! Now, Allie and I are watching our carbs, especially at night, so I went off the board a bit with this one. Yes I made carrots, but instead of mashed potatoes, I went with mashed cauliflower!
I know, not the same, right? Well, yeah, you are right. But it was still really good, especially once you pour some extra pot roast gravy all over it!
Soft, tender and juicy! That most definitely beats a crummy microwave meal any day of the week. In fact, it’ll be our dinner a lot of days of the week…
On cold, lazy winter weekends, the slow cooker is going to be our BFF for sure. I can just picture us easily whipping up a few different meals for the week, with very little effort thanks to Campbell’s sauces.
I might even try making something to bring up to my mom’s for her birthday later on this year. I won’t tell her how easy it was to make though. Except… gulp, I’m pretty sure she reads my blog.
Did you know that Campbell’s Slow Cooker sauces are awesome for game day gatherings with friends? Meals with Campbell’s Slow Cooker sauces are delicious and so easy to make. Just 5 minutes of prep time is all it takes. Take the Game Day Great, Every Day Easy Challenge and experience it for yourself.