Title: Pot Au Feu
Categories: Beef Crockpot French
Yield: 6 Servings

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. From Rival Crock-Pot cookbook, date unknown

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