Pork Roast & Veggie Stew

I don't have much to say about this recipe except for YUMMY!!!!

INGREDIENTS NEEDED:


2lbs boneless pork shoulder (or if you can find pork already cut into cubes, it makes life MUCH easier)
1TBSP olive oil
1 TBSP butter
2 celery stocks chopped (I hate celery so I like to use celery seeds. This way you still get the flavor)
1 large onion chopped
1TBSP dried Chives
1tsp dried parsley
1tsp dried basil
1/2 tsp dried dillweed
1/2 tsp ground pepper
1 jar of traditional pasta sauce
1-14oz can diced tomatoes (undrained)
2 c. frozen corn
1 c. carrots
3 medium potatoes

HOW TO COOK:

• Brown pork in a frying pan and put into pot
• In the same frying pan, cook your celery(if your not using the celery seeds), onion, chives, parsley, basil, dill weed, and pepper for about 8 minutes (or until tender) and then put into the pot with your meat.
• Add the traditional pasta sauce, tomatoes, corn, carrots, potatoes.
• Bring to a boil then reduce heat and simmer (covered) for about 1 1/2 hours or until meat and veggies (especially your potatoes) are tender.

Serve with fresh rolls if desired and enjoy!!