Say goodbye to dry, chewy pot roast and hello to a melt-in-your-mouth experience. All you need to make this incredibly easy pot roast Crockpot recipe is a slow cooker and a little patience.

Generally speaking, uncooked bacon should not sit out for more than two hours at room temperature. The reason is that bacteria such as Staphylococcus and Salmonella can multiply rapidly at room temperature and cause severe foodborne illness when consumed. So if your raw bacon has been sitting out longer than two hours, as painful as it may be, it’s best to toss it in the trash.

Unfortunately, this is also true for raw turkey bacon and frozen raw bacon that has been sitting out as well.

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
1 1/2 cups Swanson® Chicken Broth
1 1/2 cups uncooked instant white rice
1 tablespoon grated Parmesan cheese

Step 1

Heat the soup and broth in a 2-quart saucepan over medium-high heat to a boil.

Step 2

Stir in the rice and cheese. Cover the saucepan and remove from the heat. Let stand for 5 minutes. Season to taste with salt and pepper. Serve with additional Parmesan cheese, if desired.

2 diced cucumbers, peeled and seeded
8 Campari tomatoes, diced
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp red wine vinegar (optional)
Feta cheese to taste
Parsley flakes to taste
Salt and pepper to taste

Mix all ingredients together and serve with your favorite dish or as a side salad

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Code smarter80

There's food that's old. There's food that has gone bad. And then there's soup that has been simmering for 45 years.

In Bangkok, customers can't get enough of the latter at Wattana Panich, a noodle soup joint in the trendy Ekkamai neighborhood, where third-generation owner Nattapong Kaweeantawong wants to clear up what he thinks is a popular misconception about his beef soup.

"Lots of people think we never clean the pot," he says. "But we clean it every evening. We remove the soup from the pot, then keep a little bit simmering overnight."

It's that little bit, he says, that forms the stock of the next day's soup. So, yes, at least a taste of what you put in your mouth is 45 years old and counting.

"Since my grandfather's time, we've never really had a set recipe about how much of each ingredient to put in," Nattapong says. "So the person making the soup will constantly have to taste it to know what needs to be added."

He says some of the ingredients include nearly a dozen Chinese herbs, plus garlic, cinnamon, black pepper and cilantro root. And then there's the beef. He goes through about 150 pounds a day.

"To make it tender, we cook the beef for around seven hours. We put the whole thing into the pot so it absorbs all the flavors," he explains. "Then after three hours, we take it out and cut it into smaller pieces, then cook it for another four hours."

The pot at Wattana Panich sits near the sidewalk along a busy street. The simple restaurant occupies two floors of a shophouse that the family bought decades ago. And a good thing too, Nattapong says. They couldn't afford to even rent here now. The pot itself draws crowds, in part because of its sheer size. About 5 feet in diameter and 2 1/2-feet deep, it brims with chunks of beef bumping into one another as Nattapong or another member of his family constantly stirs the thick, dark brew.

Instant Pots are just affordable, easy to use pressure cookers that come with a ton of recipes. If that appeals to you, then buy an Instant Pot, you won’t regret it. But don’t buy an Instant Pot just to replace your rice cooker or slow cooker, or you may end up disappointed.

We aren’t trying to downplay the fact that Instant Pots are genuinely wonderful, super useful, and totally worth $60 if you actually want one. In fact, just about every writer at Review Geek owns and loves the Instant Pot. We’re just trying to say that you shouldn’t buy an Instant Pot just because it’s been hyped up as a replacement for every kitchen appliance you’ve ever touched, that’s all.