Mushroom-Broccoli Stuffed Crown Roast Recipe
Author: Randazzo
Prep time:
Cook time:
Total time:
Serves: 12 servings
Ingredients
- 1 pork crown rib roast (about 6 pounds)
- 1 teaspoon salt
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley flakes
- ¼ teaspoon pepper
- STUFFING:
- 1 large onion, chopped
- 3 tablespoons vegetable oil
- 4 cups coarsely chopped fresh mushrooms
- 4 cups chopped fresh broccoli
- ¾ teaspoon salt
- ½ teaspoon chicken bouillon granules
- ¼ teaspoon dried thyme
- ¼ teaspoon pepper
- 6 cups onion and sage stuffing mix
- ½ cup water
- GRAVY:
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ⅛ to ¼ teaspoon pepper
Instructions
- Rub the inside and outside of roast with salt.
- Combine flour, thyme, parsley and pepper; rub over outside of roast.
- Place roast with rib ends down in a large roasting pan. Bake at 325° for 2 hours.
- Meanwhile, in a skillet, saute onion in oil until tender. Add mushrooms, broccoli, salt, bouillon, thyme and pepper; cook for 8 minutes or until broccoli is crisp-tender.
- Stir in stuffing mix and water. Turn roast over with rib ends up; fill center of roast with about 3 cups stuffing.
- Bake 1 hour longer or until meat thermometer inserted into meat between ribs reads 160°.
- Bake remaining stuffing in a greased covered baking dish during the last 40 minutes of baking time.
- Transfer roast to serving platter; let stand 15 minutes before slicing. For gravy, drain drippings into a measuring cup; skim and discard fat. Add enough water to drippings to measure 3 cups; stir in flour.
- Pour into skillet, stirring to loosen browned bits. Add salt and pepper. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly.
- Serve with roast and stuffing.
