Cut the pork roast into large chunks and set aside.
Add flour and seasoned salt to a gallon zip log bag. Shake to mix. Set aside one tablespoon.
Drop pork pieces into seasoned flour and shake to coat.
Cover the bottom of a Dutch oven with cooking oil. Heat to medium high.
When the oil is hot, work in batches and brown all sides of the pork pieces. Remove to a bowl.
When all pork is browned, add onions, celery and garlic to pot. Cook, stirring frequently, for 10 minutes or until vegetables are tender and starting to brown.
Add reserved flour to vegetable mixture and stir until the flour is no longer visible.
Add beer and deglaze pan.
Return pork to pot along with its juices.
Add chicken stock. Cover and simmer on medium low for 1 1/2 to 2 hours or until the pork is fork tender.
Add tomatoes and juices, potatoes and carrots, cover and cook for 1 hour or until potatoes and carrots are tender.
Stir in peas. Remove from heat. Taste for seasoning and make adjustments.