Creamy Garlic Pot Roast

The fine folks over at Kraft are hosting a contest to find the next Real Women of Philadelphia. They’re looking for some fresh new recipes featuring their new Philadelphia Cooking Creme.

Have you seen this stuff yet? It’s AWESOME!

I took one taste of the Savory Garlic Creme and a Creamy Garlic Pot Roast was born!

I love taking photos of my food. It brings me joy to share my recipes with you, but I have never ever had to film myself making said recipes.

As you can tell by watching… I pretty much sucked at it.

Good news… the food still tasted AMAZING!!

I hope you can see that this is a simple and delicious recipe. {But more importantly…I hope that I get picked as a finalist. finger’s crossed}

Try it today!

You’ll be hooked on the Creme!

Here’s the recipe in print form…just so you don’t have to watch the video over and over again!

Creamy Garlic Pot Roast

Ingredients:
•2 pound(s) of pork roast

•8 red potatoes
•1 medium onion
•2 cup(s) of baby carrots
•1 bunch Thyme
•10 3/4 ounce(s) of can cream of chicken soup
•10 ounce(s) of Philadelphia Cooking Creme in Savory Garlic

Directions:
Heat a skillet over medium-high heat and coat with non-stick spray.

Salt and Pepper the roast on both sides. Place the roast in the skillet and sear on all sides. (about 1-2 min. per side) Quarter the red potatoes and onion. Add potatoes, onion and carrots to the bottom of a crock-pot. Place the seared pork roast on top.
In a bowl combine cream of chicken soup and the Philadelphia cooking creme. Pour over the roast and vegetables.
Using kitchen string, tie a small bunch of fresh Thyme together and place in crock-pot.
Cover and cook on low for 6-8 hours.

Once cooking is complete, remove Thyme and discard.
Cut roast into thin slices, serve over vegetables with the creamy sauce on top. YUM!

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