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 Enlarge Image
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12 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
15 mins
Cook:
9 hrs to 10 hrs (low) or 4.5-5 hours (high)
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Ranch Pork Roast

Ingredients
1
2 1/2 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.

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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