Pork Roast and Vegetable Stew

ingredients

• 2 lb. boneless pork shoulder roast
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 2 stalks celery, chopped
• 1 large onion, chopped
• 1 Tbsp. dried chives
• 1 tsp. dried parsley, crushed
• 1 tsp. dried basil, crushed
• 1/2 tsp. dried dill weed
• 1/2 tsp. ground black pepper
• 1 26-oz. jar traditional pasta sauce
• 1 14.5-oz. can diced tomatoes, undrained
• 2 cups frozen whole kernel corn
• 1 cup packaged peeled fresh baby carrots, halved lengthwise
• 3 medium Yukon Gold potatoes, peeled, if desired, and cut in 1-inch pieces

directions

1. Trim fat from pork; discard fat. Cut pork in 1- to 2-inch pieces.
2. 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.
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 occasionally. Season to taste with salt. Makes 8 (1-1/3-cup) servings.