Ranch Pork Roast

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.


Ranch Pork Roast

by 9  people


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Servings: 6
Prep Time: 15 mins
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Ingredients
  • 1  2 1/2 - 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 
    ranch dry salad dressing mix
  •  
    Freshly ground black pepper (optional)
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.
Variation
  • 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: cal. (kcal) 521, Fat, total (g) 31, chol. (mg) 173, sat. fat (g) 15, carb. (g) 16, Monosaturated fat (g) 10, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 2, pro. (g) 42, vit. A (IU) 729, vit. C (mg) 10, Thiamin (mg) 1, Riboflavin (mg) 1, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 20, Cobalamin (Vit. B12) (g) 2, sodium (mg) 757, Potassium (mg) 990, calcium (mg) 91, iron (mg) 4, Starch () 1, Lean Meat () 6, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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