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Pork Roast & Vegetable Stew


Simmer Pork Roast and Vegetable Stew nice and slow to let the classic herb flavors mix and mingle. The bounty of vegetables makes this stew a complete meal.

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  • 2 pounds boneless pork shoulder roast
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 1 tablespoons dried chives
  • 1 teaspoon dried parsley, crushed
  • 1 teaspoon dried basil, crushed
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon ground black pepper
  • 1 (26-ounce) jar traditional pasta sauce, or 3 1/4 cups homemade sauce
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 cups frozen whole kernel corn
  • 1 cup packaged peeled fresh baby carrots, halved
  • 3 medium Yukon Gold potatoes, peeled (Optional)


Servings 8
Preparation time 20mins
Cooking time 100mins


Step 1

Trim fat from pork. Discard fat. Cut pork in 1- to 2-inch pieces.

In a 4- to 5-quart Dutch oven, cook pork, half at a time, in hot oil over medium-high heat until browned, stirring occasionally. Remove from pan.

Add butter to pan. Add celery, onion, chives, parsley, basil, dill weed, and black pepper; cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.

Add pasta sauce, tomatoes, corn, carrots, potatoes, and browned pork to onion mixture. Bring to boiling. Reduce heat. Simmer, covered, about 1-1/2 hours or until meat and vegetables are tender, stirring occasionally. Season to taste with salt.


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