Looking for a cozy meal that takes very little time to make? Set the crock pot and add a simple sauce to pork then let it do its work. Crock Pot Ranch Pork Roast is a slow cooker favorite the whole family will love.
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.
Now I’m going, to be honest and give what is possibly 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 almost always pull out the underused crock pot for and that is pork. This crock pot ranch pork roast only takes a few ingredients to get this tender roast that practically makes its own gravy.
How to make Crock Pot Ranch Pork Roast:
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.
Remove the roast from the crockpot 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 you’re looking for.
So rich & creamy. Perfect to top off this crockpot ranch pork roast. Roast up some asparagus and mash some potatoes to complete this meal.
Variations for Crock Pot Ranch Pork Roast:
- Want an Italian twist to this dish? Swap out the dry ranch dressing for dry Italian dressing.
- Add some whole peppercini’s to the crockpot for some extra flavor.
- This pork roast is also great on sandwich buns with melted cheese.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published April 2016. Updated photos & recipe.
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