I am not going to give a long story today. I am too tired for that. I am just going to give a full disclosure that I am not as efficient as this post might lead you to believe. I took the step by step pictures for this recipe months ago and it has been in draft mode since. Today I staged pictures of my leftovers from last night on a nice, yellow plate with some frozen peas that just looked better than orange carrots. My family says I am a liar and a cheat, but I think they were just upset because I wouldn’t let anyone eat the leftovers until I got somewhat decent blog pics. #keepitreal

Seriously, though, this is a super easy crock pot meal. It took me about 5 frantic minutes to put it together before school, but last night I only had to heat up a vegetable to finish.

Crock pot ranch pork roast and red potatoes- easy weeknight meal!

First up… the ingredients. Here are my best tips:

Red potatoes work the best. You can use peeled potatoes but they don’t look as pretty when they are done.
I have been getting the best deals on cream cheese and other dairy products at Target. It is cheaper than Aldi!
Getting a whole or half pig from your local farmer is a good deal and you know where it came from, but most pork producers are under contract. If I have to buy pork, I will get a whole, boneless pork loin on sale and cut it into thirds to freeze for later.
You can use cream of chicken instead of cream of mushroom but I watched a Jamie Oliver video once and mechanically separated chicken grosses me out now.

First, wash the red potatoes and cut them into chunks. Place them in the bottom of the crock pot.

Second, place the pork roast on top of the potatoes. I like to put the fatty side up so that all of that grease drains down and soaks into everything else. Gross to think about, but delicious.