Pot Au Feu

Recipe Ingredients

2 lbs	908g / 32oz	Boneless rump roast stuck - wily whole cloves
2		Peeled onions - halved
2		Scraped parsnips
1 lb	454g / 16oz	Pork lender loin - (optional)
2		Celery - cut in 2-inch
2		Chicken breasts - (2 to 3)
10 oz	284g	Beef bouillon
1/2 lb	227g / 8oz	Polish sausage - cut up, browned and drained
3		Carrots - scraped and cut in

Recipe Instructions

Salt to taste Herb Bouquet *

* wrapped in cheesecloth or in tea strainer) 1 bay leaf, 6 peppercorns, 1/2 teaspoon thyme, 4 garlic cloves. ** Alternate pieces of meat in CROCK-POT with sausage on top; add vegetables on sides to fill up. Put herbs wrapped in cheesecloth or in strainer in the approximate center. Pour in bouillon.

Cover and cook on Low 8 to 10 hours. Serve with cooked carrots, leeks, turnips, onions and potatoes.

From Rival Crock-Pot cookbook

Source:
Lynn Nusom

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