Pot Roasted Pork with Vegetables in Tomato Sauce

By Bill Hicks • Pork & Sausage, Vegetables

(0 ratings)
Prep Time

min

Cook Time

min

Servings

8 servings

Difficulty

Created

Jun 18, 2025 at 1:16 PM

Last Updated

Jun 18, 2025 at 6:56 PM

Categories

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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.
Pot Roasted Pork with Vegetables in Tomato Sauce - Our Family Cookbooks