Empty My Fridge
Italian Pork Pot Roast with Vegetables Recipe
Ingredients
- Pork · boneless3 lb
- Black pepper · ground1 tsp
- Cayenne pepper¼ tsp
- Onion · chopped1
- Celery · thinly sliced3
- Tomato sauce1 can
- Vegetable broth1 cup
- Lemon1 tbsp
- Potato · quartered4
- Parsnip · peeled halved sliced2
- Rutabaga · peeled quartered thinly sliced minced
Instructions
- Rub the pork with the ground black pepper and cayenne pepper.
- In a bowl, combine the chopped onion and celery. Stir in the tomato sauce, vegetable broth and lemon juice.
- Pour this mixture into a shallow 4-litre casserole or roasting pan. Place the pork on top and cover.
- Braise in a 350°F (160°C) oven for 30 minutes.
- Add the potatoes, parsnips and rutabaga (not the parsley), then braise for 1 hour more, or until the vegetables and roast are tender and a meat thermometer in the roast reads 160°F (71°C).
- Sprinkle with the minced parsley to serve.
Summarized from Glen & Friends Cooking's video. Watch it for the details.
More recipes with
OnionLemonPotatoCeleryTomato saucePorkParsnipRutabaga
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