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.
