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This year, my boyfriend and I are hosting a New Year’s Eve party. With a quite a few friends coming from out of town, I need a recipe that is simple to make but can feed a crowd. I also need something that doesn’t dirty up every pot and pan I own right before the party starts, which means I’m whipping out my trusty slow cooker!
Campbell’s has made this process even easier for me with their new Slow Cooker Sauces. I actually mentioned in a previous post how I wanted to try the Sweet Korean BBQ sauce, so here’s my opportunity! I made a test batch this week to see how it tastes.
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As a member of the DailyBuzz Brand Ambassador Program, I once again get to work with Campbell’s to try out another one of their delicious sounding sauces. The sauces are currently available in supermarkets, typically in the Gravy or Boxed Dinner Kit aisles. (To learn more about the sauces, check out their interactive Facebook app that gives more information about both the Skillet and the Slow Cooker Sauces.)
Because the sauce is already prepared, getting everything into the slow cooker is a cinch. To stretch the beef a little further, I made these into tacos served with red cabbage, sriracha sour cream, and red bell peppers.
Ingredients:
- 1 teaspoon olive oil
- 1 bunch green onions (scallions), divided
- 1 small yellow onion, chopped
- 3-4 lbs boneless chunk roast
- 1 package of Campbell’s Sweet Korean BBQ Slow Cooker Sauce
- 1 (8 oz) container sour cream
- 1 teaspoon to 1 tablespoon sriracha (depending on your spice tolerance)
- 3 red bell peppers, thinly sliced
- 1 small head red cabbage, sliced
- 12 (fajita sized) flour tortillas
- toasted sesame seeds, to taste
First chop your green onions, separating the white section/light green from the darker green section. Chop the white sections and set aside, discarding the bottom tip of each scallion.
Set aside the green part of the scallions; you’ll slice these later.
Chop your yellow onion.
Heat the olive oil in a medium sized saute pan over medium high heat. Add the white part of the chopped scallions and the chopped onion to the saute pan and cook, stirring for 1-2 minutes.Add the mixture to your slow cooker.
Add the beef to the saute pan and brown on all sides, about 8 to 10 minutes. Add the beef to the slow cooker .
Pour the Campbell’s Slow Cooker Sweet Korean BBQ Sauce over the beef. Cover and cook on low for 7-8 hours (or on high for 4-5 hours).
The beef is done when it is easy to shred with two forks. When finished, remove the beef from the slow cooker and shred.
Add back to the slow cooker and mix into the sauce. Cover and keep warm for 30 minutes (this allows the sauce to thicken up a bit and adhere to the beef.)
Mix the sriracha into the sour cream (I used 1 tablespoon of sriracha). Thinly slice the green sections of the scallions. Slice the red cabbage and the red peppers.
When ready to eat, warm the tortillas according to package directions.
To assemble the tacos, spread a teaspoon or two of the sriracha sour cream on a tortilla. Add some of the beef mixture and top with cabbage, red pepper slices, and scallions. Sprinkle with sesame seeds.
This sauce is amazing. I can’t even put into words how delicious it is! Campbell’s nailed the seasonings so you really don’t need to add anything to it.
I love the crunch (and color!) of the red cabbage. I think it really adds a lot to the tacos. The peppers are a nice crunchy addition too. The sriracha sour cream adds a very subtle heat to the sweetness of the beef which is really tasty.
I hope my friends like this as much as I did!
- 1 teaspoon olive oil
- 1 bunch green onions (scallions), divided
- 1 small yellow onion, chopped
- 3-4 lbs boneless chunk roast
- 1 package of Campbell’s Sweet Korean BBQ Slow Cooker Sauce
- 1 (8 oz) container sour cream
- 1 teaspoon to 1 tablespoon sriracha (depending on your spice tolerance)
- 3 red bell peppers, thinly sliced
- 1 small head red cabbage, sliced
- 12 (fajita sized) flour tortillas
- toasted sesame seeds, to taste
- First chop your green onions, separating the white section/light green from the darker green section. Chop the white sections and set aside, discarding the bottom tip of each scallion.
- Set aside the green part of the scallions; you’ll slice these later.
- Chop your yellow onion.
- Heat the olive oil in a medium sized saute pan over medium high heat. Add the white part of the chopped scallions and the chopped onion to the saute pan and cook, stirring for 1-2 minutes.Add the mixture to your slow cooker.
- Add the beef to the saute pan and brown on all sides, about 8 to 10 minutes. Add the beef to the slow cooker .
- Pour the Campbell’s Slow Cooker Sweet Korean BBQ Sauce over the beef. Cover and cook on low for 7-8 hours (or on high for 4-5 hours).
- The beef is done when it is easy to shred with two forks. When finished, remove the beef from the slow cooker and shred.
- Add back to the slow cooker and mix into the sauce. Cover and keep warm for 30 minutes (this allows the sauce to thicken up a bit and adhere to the beef.)
- Mix the sriracha into the sour cream (I used 1 tablespoon of sriracha). Thinly slice the green sections of the scallions. Slice the red cabbage and the red peppers.
- When ready to eat, warm the tortillas according to package directions.
- To assemble the tacos, spread a teaspoon or two of the sriracha sour cream on a tortilla. Add some of the beef mixture and top with cabbage, red pepper slices, and scallions. Sprinkle with sesame seeds.
