Pork Roast and Vegetable Stew

By á-3286

Ingredients

• 2 lb boneless pork shoulder roast
• 1 Tbsp olive oil
• 1 Tbsp butter
• 2 stalks celery, chopped
• 1 large onion, choppedparsley
• basil
• ground pepper
• 1 26 oz jar traditional pasta sauce
• 1 14.5 oz can diced tomatoes, undrained
• 2 cups frozen whole kernel corn
• 1 cup pkged peeled fresh baby carrots, halved lengthwise
• 3 medium potatoes, peeled and cut in 1 inch pieces

Details

Servings 6

Preparation

Step 1

1. Trim fat from pork. Cut pork in 1 -2 inch pieces.
2. Cook pork in hot oil over medium- high heat until browned, stirring. Remove from pan. Add butter to pan. Add celery, onion, parsley, basil, and black pepper. Cook for 10 mins or until vegetables are tender, stirring.
3. 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. Season with salt.