Directions

• 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 325° 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 meat thermometer
• inserted into meat between ribs reads 160°. 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.
• Yield: 12 servings.