Scroll down for my Freezer Food Friday post……
1 2-1/2- to 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 envelope ranch dry salad dressing mix
Freshly ground black pepper (optional)
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.
4. 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.