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Pot Au Feu

beef, crockpot, ethnic

2 lb boneless rump roast stuck wilh whol; e cloves
2 peeled onions, halved
2 scraped parsnips
1 lb pork lenderloin, (oplional)
2 stalks celery, cut in 2-inch pieces
2 or 3 chicken breasts
10 oz beef bouillon
1/2 lb polish sausage, cut up, browned and; drained
3 carrots, scraped and cut in
3 inch pieces

Salt to taste Herb Bouquet * * wrapped in cheesecloth or in tea strainer) 1 bay leat, 6 peppercorns, 1/2 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 Via: mmdoor@the_cheshire_cat.bbs, 08-19-1995, recipe # 9997 in Primary

Yield: 6 servings

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