Mushroom-Broccoli Stuffed Crown Roast Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
  • 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
  • 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
  1. Rub the inside and outside of roast with salt.
  2. Combine flour, thyme, parsley and pepper; rub over outside of roast.
  3. Place roast with rib ends down in a large roasting pan. Bake at 325° for 2 hours.
  4. 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.
  5. Stir in stuffing mix and water. Turn roast over with rib ends up; fill center of roast with about 3 cups stuffing.
  6. Bake 1 hour longer or until meat thermometer inserted into meat between ribs reads 160°.
  7. Bake remaining stuffing in a greased covered baking dish during the last 40 minutes of baking time.
  8. 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.
  9. 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.
  10. Serve with roast and stuffing.


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