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Yield: 6 Servings
| 2 | lb | Boneless rump roast stuck |
| 2 | | Peeled onions, halved |
| 2 | | Scraped parsnips |
| 1 | lb | Pork lenderloin, (oplional) |
| 2 | | Stalks celery, cut in 2-inch |
| 2 | | Or 3 chicken breasts |
| 10 | oz | Beef bouillon |
| ½ | lb | Polish sausage, cut up, |
| 3 | | Carrots, scraped and cut in |
| 3 | | Inch pieces |
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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
Your Pot Au Feu is ready. Happy cooking!
Related recipes: Beef, Crockpot, French
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
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