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!

Print

Creamy Garlic Pot Roast

Creamy Garlic Pot Roast

Creamy roast and potatoes.

  • Author: Shawn
  • Prep Time: 15 minutes
  • Cook Time: 8 Hours
  • Total Time: 8 hours 15 Min.
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: American
Scale

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

Instructions

  1. Heat a skillet over medium-high heat and coat with non-stick spray.
  2. 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.
  3. In a bowl combine cream of chicken soup and the Philadelphia cooking creme. Pour over the roast and vegetables.
  4. Using kitchen string, tie a small bunch of fresh Thyme together and place in crock-pot.
  5. Cover and cook on low for 6-8 hours.
  6. Once cooking is complete, remove Thyme and discard.
  7. Cut roast into thin slices, serve over vegetables with the creamy sauce on top. YUM!

Keywords: cream cheese, pot roast, garlic baby carrots, thyme, cream of chicken soup

 

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
12 Responses
  1. So I couldn’t find the cream cheese, I’m just going to add some minced garlic to some whipped cream cheese instead.

    I’m not going to sear my roast though – it’s tied in string – and I never sear (don’t need more dirty dishes).

  2. Charlie Bupp

    I just had to stop by and comment that I recently came across this recipe and went shopping to make it. I’ll be trying it soon. I do have to say that while the Philadelphia Cooking Creme in Savory Garlic was discontinued, the website has some substitution instructions here: http://philadelphiacreamcheese.tumblr.com/post/95749686336/miss-our-cooking-cremes-while-the-philadelphia.

    I’ll be trying that out and I wonder, if anyone else has made this recipe since the cooking creams were discontinued and how the results were?

  3. Looks amazing. But I’m a beef lover and will be trying it with a beef pot roast.
    You did an awesome job with presentation and made your food look so
    appealing to our eyes. A job well done. Wish me luck with the beef.

  4. Allison Fleming

    I thought you did a great job! The recipe looks delicious and you're just adorable! 🙂 I've never thought of using the cooking cream before, but now I have to give it a try.

Leave a Reply

Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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