Pot Au Feu

Recipe Ingredients

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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