Pork Roast with Vegetable Tomato Gravy

Pork Roast with Vegetable Tomato Gravy

1 (3 lb.) boneless pork roast

1 onion, chopped

2 celery stalks, chopped

1 garlic clove, minced

Oil as needed

1 (10 oz) can condensed tomato soup

1/3 C water

2 Tbsp brown sugar

2 Tbsp lemon juice

2 Tbsp Worcestershire sauce

2 Tbsp mustard

Place roast in a roasting pan and bake for 1 ½ hours at 325 degrees. In a skillet, sauté onion, celery, and garlic in oil until tender. Add remaining ingredients and simmer for 10 minutes. Pour sauce over the roast and cook an additional 30-45 minutes or until cooked though. Serve with sauce.