Pot Au Feu

Pot Au Feu Ingredients

2 lb Boneless rump roast stuck	2 Or 3 chicken breasts
2 Peeled onions, halved	10 oz Beef bouillon
2 Scraped parsnips	1/2 lb Polish sausage, cut up,
1 lb Pork lenderloin, (oplional)	3 Carrots, scraped and cut in
2 Stalks celery, cut in 2-inch	3 Inch pieces

Instructions for Pot Au Feu

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. From Rival Crock-Pot cookbook, date unknown From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: French

More like this...

Pot Au Feu of Salmon

Pot-Au-Feu (Mf)

Beef Stew (Pot Au Feu)

Stefato (Greek Pot-Au-Feu)

Seafood Pot Au Feu

Ingredient Insight - look inside this recipe