Ingredients:

• 1 boneless Ontario pork butt roast, about 3.5 lb/1.75 kg
• 2 Tbsp (30 mL) herbs de Provence, divided
• 1 tsp (5 mL) each salt and pepper, divided
• 2 Tbsp (30 mL) each butter and oil, divided
• 6 cloves garlic, minced
• 4 carrots, sliced
• 2 onions, chopped
• 2 stalks celery, chopped
• 1 jar (700 mL) strained tomatoes
• 3 cups (750 mL) vegetable broth
• 2 bay leaves
• 2 cans (19 oz/540 mL) navy beans or white kidney beans, drained and rinsed

Cooking Instructions:

1. Preheat oven to 375⁰ F (190⁰ C).
2. Sprinkle pork roast with half each of the herbs de Provence, salt and pepper.
3. In a large Dutch oven, heat half each of the butter and oil over medium-high heat. Brown pork all over, remove to a plate.
4. Reduce heat to medium and add remaining butter and oil to Dutch oven. Cook garlic, carrots, onions, celery and remaining herbs de Provence, salt and pepper; stirring for about 8 minutes or until softened. Add tomatoes, broth and bay leaves; stirring to scrape up brown bits.
5. Add pork roast and bring to boil. Cover and place in oven for 1 1/2 hours. Remove and turn roast over and stir in beans. Cover and return to oven for 1 hour or until pork is very tender. Remove bay leaves and break apart roast or remove and slice to serve with beans and sauce.