The Joys of Crock Pots: Pot Roast Alternatives

Let me be frank for a moment: if you don't have a Crock Pot yet, GO GET ONE!! Seriously, a Crock Pot dinner practically makes itself! You just put the ingredients in, and wait. It's really easy. So go buy one now (my recipes will still be here when you get back). Costco has a nice stainless steel one for a reasonable price (and, if you're a member, there is usually a coupon in their monthly coupon book):

Phew. I'm glad I got that out of the way. I have two alternative recipes if you'd like to try something different than your average pot roast.

Ranch Pork Roast

Thanks to my Better Homes and Garden Cookbook for this recipe!

Ingredients:

- 1 2 1/2 pound boneless pork shoulder roast

- 1 pound new red-skinned potatoes, halved

- 1 10.75-oz can condensed cream of chicken soup

- 1 8-oz package cream cheese, softened and cut up

- 1 0.4-oz envelope ranch dry salad dressing mix

Directions:

1. Trim fat from meat. Lightly coat a large skillet with cooking spray; heat skilled over medium heat. In hot skillet brown meat on all sides. Remove from heat.

2. Place potatoes in 3 1/2-4 quart slow cooker. Place meat on potatoes. In a bowl, whisk together soup, cream cheese, and dressing mix. Spoon over meat and potatoes in cooker.

3. Cover and cook on low-heat setting for 9 to 10 hours or on a high setting for 4 1/2 to 5 hours. [Note from Sarah: I cooked mine on low for 9 1/2 hours, and I thought it was almost too much. Next time, I'll lower it to 8 - 8 1/2 hours.]

Tip: I like to serve this with either steamed carrots or a side salad with vinaigrette, avoiding a creamy salad dressing that might make for too rich of a dinner.

Cranberry-Onion Pork Roast

This recipe comes from my Pillsbury Fast Slow Cooker Cookbook, found here on Amazon: 

Ingredients:

- 2 1/2 to 3-lb boneless pork shoulder roast, trimmed of fat

- 1 can (16 oz) whole berry cranberry sauce

- 1 package (1 oz) onion soup mix

Directions:

1. In 3- to 4-quart slow cooker, place roast. In small bowl, mix cranberry sauce and soup mix; spread over roast.

2. Cover; cook on Low heat setting for 8-9 hours or until pork is tender.

3. Remove pork and cut into slices; serve with sauce.

Tip: Try serving this roast with a green vegetable and mashed potatoes.