Slow Cooker Ranch Pork Roast

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#66041

serves/makes:

ready in:
over 5 hrs

2 reviews

ingredients

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)

directions

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.

added by

kiersten

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

619 calories, 45 grams fat, 17 grams carbohydrates, 34 grams protein per serving. This recipe is low in carbs.

reviews & comments

Kathy R. REVIEW:
July 6, 2013

I've cooked this with the pork roast, pork chops, and even used chicken one time. Fantastic recipe and totally foolproof!
Kristi REVIEW:
November 17, 2008

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!