Heat oven to 350°F. Place roast on rack in shallow roasting pan. Sprinkle with salt and pepper. Roast 2.5-3 hrs. or until internal temperature is 145°-150°F.
Meanwhile, in 12" skillet, heat oil and butter on med. heat. Add celery and leeks. Cook 5 mins. Stir in bell pepper, chestnuts, parsley, sage, salt and pepper. Cook 5 mins. In large bowl, combine stuffing mix, raisins, and vegetable mixture. Stir in broth. Cover bowl; refrigerate.
Remove roast from oven after ~2 hrs. Spoon 3 cups of stuffing in center of roast. Coat a 3 qt. baking dish with cooking spray. Spoon remaining stuffing in dish. Bake the roast and remaining stuffing for 45 mins.
Plate the roast. Cover with foil. Let stand 15 mins. Remove foil. Spoon stuffing from center of roast into small serving dish. Remove strings from roast.
To serve, slice between bones. Serve with stuffing.
Tip: Crown pork roasts are available by special order, so plan accordingly. Ask for chine (back) bone completely removed, and the exposed bones Frenched. Most butchers will include little paper stockings to cover the rib bones.