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