Ranch Pork Roast

By carvalhohm

Ingredients

• 1 2 1/2 to 3 pound boneless pork shoulder roast
• Nonstick cooking spray
• 1 pound new red-skinned potatoes, halved
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (8 ounce) package cream cheese, cubed and softened
• 1 (0.4-ounce) envelope ranch dry salad dressing mix
• Freshly ground black pepper (optional)

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from bhg.com

Preparation

Step 1

1. Trim fat from meat. Lightly coat large skillet with cooking spray; heat skillet over medium heat. In hot skillet brown roast on all sides. Remove from heat.

2. Place potatoes in a 3 1/2 or 4 quart slow cooker. Place meat over potatoes. In medium bowl whisk together soup, cream cheese, and salad dressing mix. Spoon over meat and potatoes in cooker.

3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Serve with freshly ground black pepper, if desired. Makes 6 servings.

4. Creamy Ranch Potatoes: Prepare as above, except omit pork roast, use 2-1/2 pounds potatoes, and substitute one 8-ounce carton dairy sour cream for cream cheese. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir before serving. Makes about 6 (1 cup) servings.