Crock Pot Ranch Pork Roast

This is one of my favorite meals to make for my boys. For me, one of my true joys is making them a meal that has them leaving the dinner table full & happy. This week I thought this is a perfect meal to share, Crock Pot Ranch Pork Roast.

Crock Pot Ranch Pork Roast | Bottom Left of the Mitten

Now I’m going to be honest and give what is possibly be an unpopular opinion-I really don’t use my crock-pot often.  Even in the cooler months.  Not sure if it’s just that I forget that I even have one or maybe I’m not a big fan of the way some meat turns out after cooking.  But there is one meat that I cook that I almost always pull out the underused crock pot for and that is pork.  It only takes a few ingredients to get this tender roast that practically makes it’s own gravy.  Let’s get started.

Crock Pot Ranch Pork Roast | Bottom Left of the Mitten

In a bowl mix together the dry ranch, Worcestershire Sauce, soy sauce, minced garlic and water.  Mix all ingredients together then pour on top of pork. Easy! Once that is all in just cook on low for 6-8 hours.

Crock Pot Ranch Pork Roast | Bottom Left of the Mitten

Remove the roast from the crock-pot and put on a plate or sheet pan.  Pull meat apart and dispose of any fat that is left on the roast.  Time to make the gravy:  Ladle 1 cup of the liquid from the slow cooker and add to a pot.  In a small bowl whisk 1 Tbs flour with 3 Tbs milk.  Bring liquid to a boil then add the flour/milk mixture.  Whisk constantly until it thickens, usually takes 2-4 minutes.  This can easily be doubled depending on how much gravy your looking for.

So rich & creamy. Perfect to top off this delicious roast.  Roast up some asparagus and mash some potatoes to complete this meal. And here you are…..

Crock Pot Ranch Pork Roast | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Originally published April, 2016. Updated photos & recipe.

*Affiliate links are included in this post. Please read my Discloser Policy.


Crock Pot Ranch Pork Roast | Bottom Left of the Mitten #crockpot #slowcooker #porkroast
Print Recipe
Crock Pot Ranch Pork Roast
Fix it and forget it with this Crock-Pot Pork Roast. Cooking all day leaves this savory roast so tender it falls apart at forks touch. Don't forget to make the quick gravy for added flavor.
Crock Pot Ranch Pork Roast | Bottom Left of the Mitten
Course Main Dish
Cuisine Slow Cooker
Servings
servings
Ingredients
Crock Pot Ranch Pork Roast
Gravy
Course Main Dish
Cuisine Slow Cooker
Servings
servings
Ingredients
Crock Pot Ranch Pork Roast
Gravy
Crock Pot Ranch Pork Roast | Bottom Left of the Mitten
Instructions
Crock Pot Ranch Pork Roast
  1. Mix all ingredients together. Pour on top of pork. Cook on low for 6-8 hours.
  2. Remove the roast from the crock-pot and put on a plate or sheet pan. Pull meat apart and dispose of any fat that is left on the roast.
Gravy
  1. Ladle 1 cup of the liquid from the slow cooker and add to a pot.
  2. In a small bowl whisk 1 Tbs flour with 3 Tbs milk.
  3. Bring liquid to a boil then add the flour/milk mixture. Whisk constantly until it thickens, usually takes 2-4 minutes.
  4. Serve pork with gravy and any other side you wish. Enjoy!
Share this Recipe

Chunky Applesauce Cheesecake

Ah, Fall! You are finally here! We are cooling down this week after an extended heat wave and I am so happy.  The heat, humidity and mosquitoes have been bad here in Southwest Michigan so I am ready to start seeing the leaves fall, breathe in the cool crisp air and enjoy all that this beautiful state has to offer for the season.  I also cant wait to share you with you one of my favorite fall desserts, Chunky Applesauce Cheesecake.

Chunky Applesauce Cheesecake from Bottom Left of the Mitten

I call this ‘Chunky Applesauce’ because this is the applesauce recipe that I make for my family.  If I have a few apples laying around I will whip this up as a side for dinner.  And since I honesty cannot resist a cheesecake this is a great dessert that combines two of my favorite things.  So gather your ingredients….

Chuny Applesauce Cheesecake from Bottom Left of the Mitten

If you wanted to just make the applesauce like I do, you would just use this step alone.  I’m sure your family will love it, it’s perfect with a pork roast and mashed potatoes.  Now on to the applesauce.  Set up a cutting board next to a pot and cube your apples.  Put them into the pot and add salt, vanilla, butter, corn starch, cinnamon, nutmeg and apple juice.  Stir to combine and bring to a boil cooking for around 10 minutes.  Take off the heat and set aside to cool while the crust and cheesecake filling are prepared.

Chunky Applesauce Cheesecake from Bottom Left of the Mitten

For the crust crush graham crackers and mix with butter and sugar.  Pat down into the bottom of a greased spring form pan.  In a mixing bowl combine the cheesecake ingredients: cream cheese, sugar, brown sugar and cool whip.  Mix with electric mixer until all combined.  Once the applesauce has cooled down a bit add to the top of the graham cracker crust.  On top of that add the cheesecake mixture.

Chunky Applesauce Cheesecake from Bottom Left of the Mitten

Let the cheesecake refrigerate for 4-6 hours.  And here you are….

Chunky Applesauce Cheesecake from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

**Cheesecake filling adapted from Sprinkle Some Sugar

Craftsy

Chunky Applesauce Cheesecake from Bottom Left of the Mitten
Print Recipe
Chunky Applesauce Cheesecake
Cinnamon and nutmeg cheesecake filling on top of chunky applesauce and a graham cracker crust. Creamy and full of the flavors of Fall.
Chunky Applesauce Cheesecake from Bottom Left of the Mitten
Course Dessert
Cuisine Cake, Dessert
Servings
pieces
Ingredients
Crust
Chunky Applesauce
Cheesecake
Course Dessert
Cuisine Cake, Dessert
Servings
pieces
Ingredients
Crust
Chunky Applesauce
Cheesecake
Chunky Applesauce Cheesecake from Bottom Left of the Mitten
Instructions
Chunky Applesauce
  1. Start with making the chunky applesauce. Set up a cutting board next to a pot and cube your apples. Put them into the pot and add salt, vanilla, butter, corn starch, cinnamon, nutmeg and apple juice. Bring to a boil and cook for around 10 minutes.
  2. Take off the heat and set aside to cool while the crust and cheesecake filling are prepared.
Crust
  1. For the crust crush graham crackers and mix with butter and sugar. Pat down into the bottom of a greased spring form pan.
Cheesecake
  1. In a mixing bowl combine the cheese cake ingredients: cream cheese, sugar, brown sugar and cool whip. Mix with electric mixer until all combined.
  2. Once the applesauce has cooled down a bit add to the top of the graham cracker crust. On top of that add the cheesecake mixture.
  3. Refrigerate 4-6 hours. Cut & serve. Enjoy!
Share this Recipe

Food Blog Theme from Nimbus
Powered by WordPress