Italian Pork Pot Roast with Vegetables

LeGourmetTV's picture

Sep. 10, 2012


Pork blade roast 3 Pound , boneless
Ground black pepper 1 Teaspoon
Cayenne pepper 1 Teaspoon (to taste)
Onion 1 Large , chop
Celery stalk 3 , thinly sliced
Tomato sauce 1 Can (10 oz) (Italian style)
Vegetable broth 1 Cup (16 tbs)
Lemon juice 1 Tablespoon
Yukon gold potato 4 , quartered
Parsnip 2 , sliced into chunks
Rutabaga 1 Medium , peeled, thinly sliced
Parsley 2 Tablespoon , mince



1. Preheat oven to 350 degree.


2. In a large bowl, place pork piece, and sprinkle cayenne pepper, and ground black pepper on it. Coat well.

3. In a bowl, combine celery, onion, tomato sauce, vegetable broth, and lemon juice. Mix.

4. In a roasting pan, pour tomato sauce mixture.

5. Place pork on top of it. Cover, place it in oven, and roast for 30 minutes.

6. Remove pan from oven, and insert rutabaga, potatoes, and parsnip in it.

7. Cover, and return the pan to oven for one more hour.


8. Sprinkle parsley and serve Italian pork pot roast hot.


Perfectly cooked pork should have an internal temperature of 160 degree.

Recipe Summary

Difficulty Level: Medium
Cook Time: 100 Minutes
Ready In: 100 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 677Calories from Fat 226

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 121 mg5.04%

Total Carbohydrates 40 g13.3%

Dietary Fiber 8 g32%

Sugars 12 g

Protein 72 g144%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet