| Pot Au Feu
2 boneless rump or chuck pot roast, cut into 6 pieces
1 pound of pork tenderloin or well trimmed pork chops
2 - 3 chicken breasts, halved or thighs
1/2 pound of Polish sausage, cut in serving pieces
3 carrots, scarped and cut in 3 inch pieces
2 onions, peeled, halved and stuck with whole cloves
2 parsnips, scraped, optional
2 stalks celery, cut in 2 inch pieces
6 peppercorns
1 bay leaf
1/2 teaspoon of thyme
4 cloves garlic
one 10 ounce can of beef bouillon |
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Alternate pieces of meat in pot, put sausage on top, add vegetables on sides to fill up. Put herbs wrapped in cheesecloth or in tea strainer in the approximate center. Put in bouillon. Add more salt if desired. Cover and cook on LOW 12 - 18 hours. Serve with cooked carrots, leeks, turnips, onions and potatoes. Serves 4 - 6 More Slow Cooker Recipes |
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