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Ingredients
3 Pound boneless shoulder blade roast
1 Teaspoon black pepper
1/4 Teaspoon cayenne pepper, or to taste
1 Large onion, chopped
3 Celery Stalks, thinly sliced
1 (14 ounce) Can Italian style tomato sauce
1 Cup vegetable broth
1 Tablespoon lemon juice
4 Yukon gold potatoes, quartered
2 Parsnips, pealed, halved, quartered lengthwise & thinly sliced
2 Tablespoons minced parsley
Instructions
Rub pork with mixture of black & cayenne pepper. In a roasting pan, combine onions & celery. Stir in tomato sauce, broth & lemon juice. Pour this mixture into a shallow casserole or roasting pan. Place pork roast on top of mixture. Braise in a 350 F oven for 30 minutes. Add remaining ingredients except parsley. Continue braising 1 hour or until vegetables & roast are tender and a meat thermometer inserted in roast registers 160 F. Sprinkle with parsley and serve with braised leeks.