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Ranch Pork Roast

Scroll down for my Freezer Food Friday post……

Ranch Pork Roast  

 

 

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.

 

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