Recipe#8589

Title: POT AU FEU

From Rival
  Crock-Pot cookbook, date unknown

   2       lb           Boneless rump roast stuck
                        -wilh whole 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.