Mushroom-Broccoli Stuffed Crown Roast

• 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
• 1/4 teaspoon pepper
• 1 large onion, chopped
• 3 tablespoons vegetable oil
• 4 cups coarsely chopped fresh mushrooms
• 4 cups chopped fresh broccoli
• 3/4 teaspoon salt
• 1/2 teaspoon chicken bouillon granules
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 6 cups onion and sage stuffing mix
• 1/2 cup water
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 to 1/4 teaspoon pepper

1. 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 325u0b0 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 thermometer inserted into meat between ribs reads 160u0b0. 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.

pork crown, salt, allpurpose, thyme, parsley flakes, pepper, onion, vegetable oil, fresh mushrooms, fresh broccoli, salt, chicken bouillon granules, thyme, pepper, onion, water, allpurpose, salt, pepper

Taken from www.tasteofhome.com/recipes/mushroom-broccoli-stuffed-crown-roast/ (may not work)