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Slow Cooker Ranch Pork Roast

recipe at a glance
Rating: 4/5
2 reviews

ready in: over 5 hrs
serves/makes:   6

recipe id: 66041
cook method: stovetop, crock pot

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3 pounds boneless pork shoulder roast
non-stick cooking spray
1 pound new red potatoes, halved
1 can (10.75 ounce size) cream of chicken soup
1 package (8 ounce size) cream cheese, cubed and softened
1 envelope (0.4 ounce size) dry ranch salad dressing mix
freshly ground black pepper (optional)


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.

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.

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.

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619 calories, 45 grams fat, 17 grams carbohydrates, 34 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
I've cooked this with the pork roast, pork chops, and even used chicken one time. Fantastic recipe and totally foolproof!

Guest at

REVIEW: 4 star recipe rating
Found this recipe over the weekend and thought it sounded good. This is EXCELLENT!! Great ranch flavor without it being over-powering. After the roast was done I put it and the potatoes in the oven to keep warm while I made gravy out of the sauce. This part was not mentioned in the recipe. There wasn't much left of the 3# roast. Very easy and very tasty!

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