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1
In a large pan, brown the sausage then add the oil, onion, bell pepper, garlic, cyanine, salt and pepper and saute until the onions start to turn clear.
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2
Remove the mixture from the pan and set aside to cool.
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3
Insert a long thin knife (a bread slicing knife works well), to one end of the roast, lengthwise, as far as it will go.
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4
If the knife isn't long enough to go the whole length, insert it from the other end so the slit s meet.
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5
Turn the knife and insert again to form an X shaped tunnel the length of the roast.
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6
When the onion mixture is cool, stuff the roast with the mixture from end to end.
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7
Save any extra filling.
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8
Brown the roast on all sides.
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9
While the meat is browning, soften the peanut butter in a microwave or a bowl of hot water.
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10
When the roast is browned, thinly coat it with the peanut butter and roast in a 300 degree, pre heated oven to an internal temperature of 165 degrees.
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11
Remove the finished roast from the roasting pan and set it aside to rest 10 minutes before carving.
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12
Skim the fat from the top of the roasting pan drippings and discard it.
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13
Add the flour to the pan and mix until smoothly blended.
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14
With the pan on a stovetop burner, slowly stir in the chicken broth and mix well, scraping lose any drippings that are stuck the bottom of the pan.
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15
Continue to stir until the gravy comes to a boil and thickens.
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16
If you have any leftover stuffing mix or peanut butter, stir them into the gravy and remove from the heat.
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17
Your roast should be ready to carve and serve, smothered in gravy!
