Ranch Pork Roast
Recipe from
Better Homes and Gardens
This is no ordinary roast with potatoes. Made with a tangy, creamy sauce of cream cheese seasoned with ranch dressing, this one-dish meal stands in a category all its own.
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Ingredients
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1 2-1/2- to 3-poundboneless pork shoulder roastsee savings
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Nonstick cooking spraysee savings
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1 poundnew red-skinned potatoes, halvedsee savings
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1 10 3/4-ounce cancondensed cream of chicken soupsee savings
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1 8-ounce packagecream cheese, cubed and softenedsee savings
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1 0.4-ounce enveloperanch dry salad dressing mixsee savings
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Freshly ground black pepper (optional)see savings
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Directions
1.
Trim fat from meat. Lightly coat a 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 a 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.
Nutrition information
Per serving: Calories 521, Total Fat 31 g, Saturated Fat 15 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 2 g, Cholesterol 173 mg, Sodium 757 mg, Carbohydrate 16 g, Total Sugar 2 g, Fiber 1 g, Protein 42 g. Daily Values: Vitamin A 0%, Vitamin C 17%, Calcium 9%, Iron 21%. Exchanges: Starch 1, Lean Meat 5.5, Fat 3.
Percent Daily Values are based on a 2,000 calorie diet
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