Sweet Korean BBQ Sandwiches with Spicy Asian Slaw

This post is sponsored by Campbell’s Dinner Sauces.

Sitting down to the table to eat as a family is a non-negotiable in our house, so managing to get a homemade meal on the table every night and still getting the kids to bed at a decent hour can sometimes be a struggle.  I'm always on the lookout for fresh, new meal ideas that can get a delicious dinner on the table in a timely manner.

That's why, when I was asked to try one of Campbell's Dinner Sauces, I jumped at the chance!  I saw that in addition to Skillet Sauces, they have a line of sauces especially made for the slow cooker.  In my opinion, the slow cooker is a girl's (or guy's!) best friend in the kitchen for an easy weeknight dinner!  I mean come on, what's easier? You just throw everything in in the morning forget about it.  Even on my busiest days, I think I can manage that!

I was impressed with the flavor options when I got to the store, so I decided to get two.  I purchased the Tavern Style Pot Roast with Mushrooms and Roasted Garlic and the Sweet Korean BBQ with Roasted Ginger and Sesame.  I made the pot roast and served it with some carrots and potatoes as the package suggested and my whole family loved it.

I decided to do something a little different with the Sweet Korean BBQ, which brings us to this recipe.  The package suggests serving the shredded beef over rice or as a taco filling, but I decided to make a hearty sandwich out of it!  I served the sweet shredded beef on a big toasted roll and topped it with a fresh Asian-inspired spicy slaw.  Campbell's sweet sauce paired perfectly with the heat from the red pepper flakes, and the cabbage and carrots added a nice little bit of crunch.  

Once the slow cooked beef was done in the crock pot, the meal came together in a flash.  I'm now convinced that these sauces are a smart solution to a quick dinner!  If you want to try one of Campbell's new Dinner Sauces, make sure to stop by their Facebook page to get a coupon! 

Ingredients

Sweet Korean BBQ Beef Sandwiches

• 1 2-3 lb boneless beef chuck roast
• 1 package Campbell's Sweet Korean BBQ Slow Cooker Sauce
• 6-8 rolls, toasted

Spicy Slaw

• 1 (16 ounce) bag shredded cabbage and carrots (coleslaw mix)
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 2 tsp sesame oil
• 1 tsp sesame seeds
• 1/4 tsp crushed red pepper flakes

Instructions

1. Place beef into slow cooker.  Pour sauce over beef.
2. Cover and cook on low 7-8 hours or 4-5 hours on high. 
3. When the beef is done cooking, shred and mix with sauce.  (I like to do this an hour or so before the end of cooking time so that the meat can soak up all of the yummy juices.) 
4. Prepare the dressing for the slaw.  In a large bowl, whisk together the rice vinegar, sesame oil, soy sauce, and crushed red pepper flakes.  Add the cabbage and carrots and toss to coat.  Sprinkle with the sesame seeds.  (Wait to dress the slaw until just before serving so that the slaw doesn't get soggy.)
5. Fill the toasted buns with the shredded beef and top with a heaping spoonful of the slaw.  Serve any leftover slaw on the side.

Notes

• For the kid's sandwiches, I set aside a little bit of slaw before adding the crushed red pepper flakes to make this meal kid-friendly!
• You can get more meal inspiration at http://www.campbellskitchen.com/.
• As a DailyBuzz Brand Ambassador, I received compensation to review Campbell's Dinner Sauces. Thoughts and opinions are my own. 

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/.