Ranch Pork Roast
2 1/2 lbs boneless pork shoulder roast
1 lbs red skinned potatoes ~ havled
1 (10 3/4 oz) can cream of chicken soup
1 (8 oz) pkg. cream cheese ~ softened & cut up
1 envelope dry ranch dressing mix
Trim fat from meat. In a large skillet, coated with cooking spray, brown meat on all sides. Place potatoes in slow cooker {3 1/5 - 4 quart}. Place meat on top of potatoes. In large bowl, whisk together soup, cream cheese and dry dressing mix. Once well mixed, spoon "gravy" over meat & potatoes in cooker. Cover and cook on low heat for 9-10 hours. You can also do high heat for 4 1/2-5 hours.
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