Name: Pot au Feu
Ingredients: 2 pound boneless rump roast stuck with whole cloves; 2 peeled onions, halved; 2 scraped parsnips; 1 pound pork tenderloin, (optional); 2 stalks celery, cut in 2-inch pieces; 2 or 3 chicken breasts; 10 ounce beef bouillon; 1/2 pound polish sausage, cut up, browned and drained; 3 carrots, scraped and cut in 3-inch pieces; salt

Pot au Feu

Cooking MethodSlow Cooker

Ingredients

2 pounds boneless rump roast stuck with whole cloves
2 peeled onions, halved
2 scraped parsnips
1 pound pork tenderloin, (optional)
2 stalks celery, cut in 2-inch pieces
2 or 3 chicken breasts
10 ounces beef bouillon
1/2 pound polish sausage, cut up, browned and drained
3 carrots, scraped and cut in 3-inch pieces
salt

Instructions

Make a bouquet garni by wrapping in cheesecloth 1 bay leaf, 6 peppercorns, 1/2 leaspoon thyme, 4 garlic cloves. Layer 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.