Stuffed Pork Roast with Pan Gravy

• 2- 1/2 sticks Butter
• 2 cubes Chicken Bouillon Cubes
• 2 Tablespoons Parsley, Dried
• 2 whole Onions
• 3 stalks Celery
• 3 whole Carrots
• 10 slices Bread
• 1- 1/2 pound Boneless Pork Roast
• 1- 1/2 cup Chicken Broth
• 1- 1/2 cup Cold Water
• 2 Tablespoons Cornstarch
• Salt And Pepper, to taste

1. Preheat your Oven to 375F.
2. Melt 2.5 sticks of butter in a skillet or pan.
3. Once melted, add the chicken bouillon cubes and allow them to dissolve.
4. Meanwhile, chop your parsley, onions and celery into fine dices.
5. Once bouillon cubes have dissolved in the melted butter, add in your diced veggies and let them cook over medium heat until onions are soft.
6. While they cook, slice you carrots length-wise and place in the bottom of a Dutch oven.
7. This will be your rack for your roast to sit on.
8. Take your bread and tear it into rough pieces.
9. (Or, in my case, I had hot dog buns that needed to be used!)
10. Set aside.
11. Take your roast, rinse in cold water, pat dry and place on a clean surface.
12. Take a sharp knife and do a round roll butterfly on it.
13. So, cut it as if you are unrolling it so you can spread on your stuffing and roll the roast back up.
14. Sprinkle with salt and pepper to taste.
15. Once your onions are soft, take your pan off the hot burner and add in your bread cubes.
16. Mix and mix and mix until it resembles stuffing!
17. Then spread your stuffing mix neatly across the surface of your pork roast.
18. (If you have more stuffing than you need, set extra aside to serve as a side).
19. Gently roll the roast back up and place (opening cut side down) onto the carrots in the Dutch oven.
20. Sprinkle top of roast with salt and pepper.
21. Pour 1.5 cups of chicken broth into the Dutch oven.
22. Place a lid on your Dutch oven and place into your oven for 40 minutes.
23. After 40 minutes, remove lid and increase your oven temperature to 400F and continue cooking for about another 30 minutes.
24. Cooking times will vary depending on size of your roast and your oven.
25. To be sure pork is done, use a meat thermometer (internal temperature should be at 160F and juices should run clear).
26. Once done, set the roast on serving platter to rest and soak in juices, vented with foil, for about 10 minutes.
27. Garnish platter with the carrots and extra stuffing, slice roast and serve with homemade mashed potatoes.
28. For your pan gravy.
29. Take your Dutch oven with juices in it and place on burner.
30. Bring to a slow boil and mix with a water/cornstarch mixture until you get the desired consistency youd like for your gravy.
31. I use 1.5 cups cold water to 2 Tablespoons of cornstarch, but you can adjust to suit you tastes.
32. Enjoy!

butter, parsley, onions, stalks celery, carrots, bread, pork roast, chicken broth, water, cornstarch, salt

Taken from tastykitchen.com/recipes/main-courses/stuffed-pork-roast-with-pan-gravy/ (may not work)