Pot au feu
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boneless rump roast stuck wilh whole cloves |
| 2 | Peeled onions, halved | |
| 2 | Scraped parsnips | |
| 1 | pounds | Pork lenderloin, (oplional) |
| 2 | Stalks celery, cut in 2-inch pieces | |
| 2 | Or 3 chicken breasts | |
| 10 | ounces | Beef bouillon |
| ½ | pounds | Polish sausage, cut up, browned and drained |
| 3 | Carrots, scraped and cut in | |
| 3 | Inch pieces | |
Directions
Salt to taste Herb Bouquet *
* wrapped in cheesecloth or in tea strainer) 1 bay leat, 6 peppercorns, ½ leaspoon 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, date unknown