Thursday, May 19, 2011

Crockpot ranch roast

Sorry I havent been much for posting lately, it's not that I haven't been cooking dinner (you could tell that if you saw me, haha) but that I havent been cooking anything new for me lately.  I have come to terms with my laziness and kicked it to the curb, for now at least, and these next few posts will be all about experimentation!  Are you excited? :)

Last night's dinner was extrememly easy as most crockpot meals are...and was prepared on Tuesday night so that I could just start the cooker on Wednesday when I left for work.  As you know, recipes with around 5 ingredients really strike my fancy....so here goes:

Crockpot ranch roast

3 lb pork shoulder roast
1 lb red skinned potatoes, halved
1 can cream of chicken soup (I use 98% fat free)
1 package (8 oz) cream cheese (I use fat free)
1 envelope dry ranch salad dressing mix

The first step was a little different than most crockpot roasts, and I'm not sure it was needed.  I will probably omit this step the next time I do this recipe, just because I dont think it made a bit of difference.  But the first time I do a recipe I usually try to follow it precisely as you never know what problems it could cause not to follow the directions.  First step, if you are a direction follower like me, is to coat a skillet with cooking spray and heat it to medium heat.  Brown the roast on all sides before placing it in the crockpot:


Place the potatoes in the crock (in your crockpot baggie of course)....I didn't add an onion but would do so at this time the next go around with this recipe:



Throw the roast in on top of that, and then mix ranch packet, cream cheese, and soup together to make a sauce to drizzle on top of the roast and potatoes...


Justin started this jazz at 10 am on the low setting and it was amazing when I got home at 6:30 (so about 8-9 hours)!  Have you ever burnt the roof of your mouth so bad that the skin peeled off?  I did that twice picking bites out of the crockpot before it was dinner time.  Twice.  I guess I didn't learn my lesson the first time...or it was just that good.  Throw some fresh cracked pepper and salt on this and it had such a homecooked taste to it.  My only regret? I didn't have any wheat dinner rolls or buns to soak up all the fabtastic lovliness that is the juice. It seemed sort of like a pork and potato soup to be honest, and I didn't want any of the broth to go to waste....


Sidenote: If you have less time, you can put it on the high setting for 4-5 hours instead of low for 8-9...

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5 comments:

  1. Looks and sounds amazing!

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  2. I'M GOING TO HAVE TO TRY THIS...Sounds yummy!

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  3. Michelle SwaineyMay 19, 2011 at 11:02 AM

    I think this is what we are having tomorrow night since Sara has a ball game! YUMMY!

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  4. It was great! Michelle this should def feed your family, we have a ton of leftovers!

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  5. I tried this with chicken and it was amazing.

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