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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.

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  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 9 hrs to 10 hrs (low) or 4.5-5 hours (high)

Ranch Pork Roast

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.

From the Test Kitchen

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 Facts (Ranch Pork Roast)

  • Per serving:
  • 521 kcal cal.,
  • 31 g fat
  • (15 g sat. fat,
  • 2 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 173 mg chol.,
  • 757 mg sodium,
  • 16 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 42 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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