Fall is my busy, busy, busy season at work. Ten hour work days became a weekly occurrence and by the time I get leave the office I am too tired to even think about cooking dinner. Yesterday I did not get home until after 6:30 and I was greeted at the door with slobbery kisses from our 80 pound lab, an extremely hyper four-year old and an excited 7-year-old who wanted to show me her 50th day of school outfit (a 50’s poodle skirt, pink scarf and cat-eye glasses).
During my commute home from work, I picked up my phone to call my husband to tell him to order pizza for dinner. Then I remembered that I had put a roast in the crock pot that morning. Even though I had cooked two meals on Monday night, ground turkey tacos and Quinoa Vegetable Salad with Thai Chili Chicken, I was tired of eating leftovers for lunch and dinner for two days straight. It was such a relief to walk into the house Wednesday night and know that dinner was ready and waiting for me. Crock pot meals are this working mom’s saving grace when it comes to weeknight meals.
Ever since we turned the clocks back an hour, my kids have been waking up before 6:00 AM. This means they wander into my bathroom in their pajamas while I am getting ready for work and proceed to fight over who gets to sit in front of the small space heater while arguing over who gets to play Crazy Dentist on my phone. By the time I get dressed and get downstairs to the kitchen to make a cup of coffee, the kids are asking for me to make them pancakes, the dog is whining at the door to go outside and my patience is already worn thin. Basically I have very little time to spare in the morning, so I LOVED how simple it was to start dinner yesterday.
While I don’t usually buy prepackaged meals I had a chance to try a new product from Campbell’s this week, Sweet Korean BBQ slow cooker sauce. There are six flavors of Campbell’s slow cooker sauces and we have tried two of them. It was super simple – I just opened the sauce packet, poured it over the roast and turned the crock pot on low for 10 hours. There was no need to add any extra seasonings, broth or water.
When my crock pot finishes cooking, it switches over to the warm setting so when I got home last night the roast was still warm. The kids had already eaten dinner, so my husband and I were the only ones who tasted the roast. I thought the Sweet Korean BBQ had a strong vinegar flavor and it was a little oily. It would have tasted better over rice or mashed sweet potatoes and next time I might whisk in some flour or cornstarch to thicken the sauce. My husband commented that it would make delicious tacos, which is perfect since I have leftover taco shells from the turkey tacos I made earlier this week. When he ate roast again tonight, he said it tasted better as leftovers.
Last week we tried a different flavor, the Apple Bourbon BBQ that I poured over a pork tenderloin. I put it in the crock pot before we left for church on Sunday morning and it was ready by late afternoon. Instead of buns, I used small sweet rolls to make mini pulled pork sandwiches.
Based on the description of sweet peppers and brown sugar on the package, I expected a sweeter BBQ flavor from the sauce. Next time I would add some brown sugar or honey for added sweetness and a touch of apple cider vinegar. This flavor was more kid-friendly than the Sweet Korean BBQ, especially served on the sweet rolls. It was still a great base sauce for the pork and an easy way to get dinner on the table quick during the week.
This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/.