Yield: 6 servings
Measure | Ingredient |
---|---|
2 pounds | Boneless rump roast stuck wilh whole cloves |
2 \N | Peeled onions, halved |
2 \N | Scraped parsnips |
1 pounds | Pork lenderloin, (oplional) |
2 \N | Stalks celery, cut in 2-inch pieces |
2 \N | Or 3 chicken breasts |
10 ounces | Beef bouillon |
½ pounds | Polish sausage, cut up, browned and drained |
3 \N | Carrots, scraped and cut in |
3 \N | Inch pieces |
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