Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef French
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
