Reviewed: Apr. 12, 2009

This was my first time with this stuffing and it was great! The gravy was nice and tangy! I made this for 14 people for Easter today. I would not stuff the roast again, it was very pink still where I put the stuffing. I did have to put the rest of the stuffing in a casserole dish(too much to fit in the roast. Very good meal. Thank you for posting it! :)

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chefmommy

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Reviewed: Jan. 25, 2009

This was the first time I'd ever made a crown roast and it turned out pretty good. I made my own bread cubes and I'm glad I did - I think it would have been really mushy using bread crumbs! I omitted the chestnuts due to a nut allergy and think, after tasting it, it would have been better with white wine instead of vermouth. It was very tasty, but I felt that the roast should have been seasoned with something prior to cooking...I will make this again but with the few changes I've listed. Thanks for sharing!

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Beckyh8177

Cooking Level: Beginning

Home Town: Barrie, Ontario, Canada

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Reviewed: Dec. 6, 2008

RECIPE VERY HARD TO FOLLOW. STUFFING WOULD BE BETTER WITH BREAD CUBES RATHER THAN BREAD CRUMBS. THE GRAVY WAS AWESOME. EACH CHOP WAS ABOUT ONE POUND SO PURCHASE ONLY ONE CHOP PER PERSON.

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CLAUDE

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seminole, Florida, USA

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Reviewed: Sep. 14, 2008

Absolutely Amazing!! Just sat down after everyone left and had to write a review. Thank you first of all foe the recipe. I made an 18 rib roast, cooked it for 1 1/2 hours then stuffed it and covered the stuffing as directed. I cooked it for 1 hour and then removed it from the pan and placed it on a cutting board wrapped in tinfoil for about 20-25 mins. I then poured the broth and vermouth reduction into the roasting pan and put the bacon and flour in it. I poured it through a strainer to prevent lumps. The roast was so moist aand the gravy was delicious. I did not use chestnuts in the stuffing not a big fan. The stuffing was delicious. Moist and flavorful!! Thanks again.

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Kristen

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Dedham, Massachusetts, USA

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Reviewed: Jan. 14, 2008

The crown roast turned out delicious. We made the stuffing separate from the roast and found that it was a bit dry (I'd probably make a different stuffing next time), but the gravy was so yummy it helped make the stuffing tolerable. Perhaps the stuffing would be better in the roast (maybe that's why they call it stuffing :)

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hazenfree

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 26, 2007

I made this recipe on Christmas Eve this year and it was AMAZING! Everyone loved it - it was so moist and the stuffing was delich and not at all dry. I will save this recipe for sure!

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Sue

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Reviewed: Sep. 18, 2007

Wow! I'm just a husband but I spent all day making this. I only changed it by substituting onion salt for real onion (onion allergy) and deleting the chestnuts (nut allergy). I was so proud of this meal. It looked so delicious, smelled as good as it looked, and the taste was the best. Thank you. It was a great cooking experience for me.

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Journeyman

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2007

This was my first attempt at making a crown roast, it was fabulous and much easier to make than I expected! Thanks for sharing this recipe.

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jbece

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Reviewed: Apr. 28, 2006

This was a fantastic dish. I cooked a 6 lb crown and I had to bake mine an extra 15-20 minutes and my oven usually runs a little hot. Also, there really were no drippings to speak of but it was still very moist and tender. A definite do again.

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MANCANCOOK

Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA

Living In: Brownwood, Texas, USA

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Reviewed: Mar. 2, 2006

this was my first crown roast and it was very good.the stuffing was good but was a little bit dry.overall a great recipes that i will adjust to our owntaste next year.

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luv2cook1

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

Living In: Coniston, Ontario, Canada

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Reviewed: Apr. 11, 2005

This is my first time making crown roast pork and it came out delish! The stuffing on the other hand....well I'm not sure as it was a bit dry. Maybe next time I will use dry "cubes" instead of the crumbs as it was a bit crumbly. Other than that great meal! Thanks Marc.

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Apr. 14, 2004

Excellent recipe -- thank you so much. This is the "Prime Rib of Pork" YUMMY!!! I think I screwed up the stuffing because mine came really sticky, but it was still very tasty. Very much a keeper!!!

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Quilting Kathy

Cooking Level: Expert

Living In: Ishpeming, Michigan, USA

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Reviewed: Jan. 13, 2004

Prepared this recipe for Christmas dinner and everyone loved it. Hardest part was finding the steamed chestnuts, so I used roasted chestnuts in a jar that I found at a specialty market. Also couldn't find the frilly "panties", but cherry tomatoes worked pretty well to finish dressing it. Thanks for sharing.

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SJTT

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Dec. 26, 2003

I made this for Christmas dinner and it was very well received. I made a 20 rib roast and I did double the stuffing, because our family loves stuffing. I had a decent amount left over. I also added pine nuts(instead of chestnuts) and apples to the stuffing. It was great!! I took about 3.5 hours to cook and the house smelled great!. Thanks for the recipe.

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