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Pork Roast And Vegetable Stew

Ingredients

• 2 pounds boneless pork shoulder roast, fat trimmed
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup chopped celery
• 1 cup chopped onion
• 1 tablespoon dried chives
• 1 teaspoon dried parsley, crushed
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon dried dill
• 1/2 teaspoon ground black pepper
• 1 26-ounce jar pasta sauce
• 1 14.5-ounce can diced tomatoes, undrained
• 2 cups frozen whole-kernel corn
• 1 cup packaged peeled baby carrots, halved lengthwise
• 3 Yukon Gold potatoes, peeled and cut into 1-inch pieces
• Salt

Directions

1. Cut pork in 1- to 2-inch pieces.
2. In a Dutch oven cook pork, half at a time, in hot oil over medium-high heat until brown, stirring occasionally.
3. Remove from pan.
4. Add butter to pan.
5. Add celery, onion, chives, parsley, basil, dill, and pepper and cook for 8 to 10 minutes, stirring occasionally.
6. Add remaining ingredients and browned pork to onion mixture and simmer, covered, 1 1/2 hours, stirring occasionally.
7. Season to taste with salt.

Attribution