Pot Au Feu

Total Time: 12 hrs Cook Time: 12 hrs

Ingredients

• Servings: 6
• 2 lbs boneless beef rump roast or 2 lbs chuck roast, cut into six pieces
• 1 lb lamb tenderloin or 1 lb lamb chop, well-trimmed
• 2 -3 chicken breasts, halved or 2 -3 chicken thighs
• 1/2 lb polish sausage, cut in serving pieces
• 3 carrots, scraped and cut in 3-inch pieces
• salt
• 2 onions, peeled, halved and stuck with whole cloves
• 2 parsnips, scraped (optional)
• 2 stalks celery, cut in 2-inch pieces
• 1 (10 ounce) can beef bouillon
• wrapped in cheesecloth
• 1 bay leaf
• 6 peppercorns
• 1/2 teaspoon thyme
• 4 garlic cloves

Recipe

• 1 alternate pieces of meat in crock pot with sausage on top; add vegetables on sides to fill up.
• 2 put herbs wrapped in cheesecloth or a tea strainer in the approximate center.
• 3 pour in bouillon.
• 4 cover and cook on low 12-18 hours.
• 5 serve with cooked carrots, leeks, turnips, onions and potatoes.