*  Exported from  MasterCook  *

                                Pot Au Feu

Recipe By     : Rival Crock-Pot cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             French

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Boneless rump roast --
                        - stuck with whole cloves
   2                    Peeled onions -- halved
   2                    Parsnips -- scraped
   1       lb           Pork lenderloin (optional)
   2                    Celery ribs -- sliced 2"
   2                    Chicken breasts -- up to 3
  10       oz           Beef bouillon
     1/2   lb           Polish sausage --
                        - sliced, browned, drained
   3                    Carrots -- scraped, chopped 3"
                        Salt -- to taste
                        Herb Bouquet:
   1                    Bay leaf
   6                    Peppercorns
     1/2   ts           Thyme
   4       cl           Garlic

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.


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