Pork Roast with Tomato Sauce

Talk about a chance encounter with a pork roast, some veggies and my favorite dutch oven. I had a pork shoulder roast in the freezer and decided that sounded good for dinner. Here is the recipe that I created. You don't have to use the dutch oven (mine has been described before; Rachel Ray version). You could create this is a saute pan and transfer to a crockpot.


Pork Roast with Tomato Sauce


1 pork shoulder roast (boneless about 2 lbs.)
3 celery stalks, chopped
1 medium size onion, chopped
1 can diced tomatoes
1 c. water
2 T. olive oil

1. Place 1 T. olive oil into large dutch oven or saute pan, on medium high heat. Place roast into pan; brown on all sides. Remove roast from pan and set aside. In the same pan; place the other 1 T. of olive oil; toss in the celery and onion.
2. On medium heat, stirring occasionally, saute onion and celery for about 10 minutes; if needed, add 1/2 c. of water but not more oil.
3. Once the onion and celery are softened a little bit; place the meat back into the pan. Sprinkle with salt and black pepper; place 3 bay leaves onto roast. Add the can of diced tomatoes (around the roast, not on top of it) and the rest of the water.
4. If using the dutch oven, place into a 350 degree oven for 3 hours. If using a crockpot, place all ingredients in the crockpot (being sure to not place the tomatoes on the roast); cook for 6 - 8 hours on low.

We shredded the pork roast and served it over buttered egg noodles; I placed the sauce (tomatoes, onion and celery) into a bowl and we spooned that over the roast and noodles. My family LOVED this dish. Next time I am going to add 2 cans of diced tomatoes and 2 c. of water; making a spaghetti sauce and adding little baby meatballs. Should be fun!!