Pot Au Feu


Serves: 6
Total Calories: 423

Ingredients

2 pounds boneless beef rump roast with whole cloves
2 to 3 chicken breasts
1 pound pork tenderloin (optional)
1/2 pound polish sausage cut up, browned and drained
2 onions,peeled and halved
2 parsnips, peeled and cut into 3" pieces
2 stalks celery, cut in 2" pieces
3 carrots, peeled and cut into 3" pieces
10 ounces beef bouillon
salt to taste

HERB BOUQUET
1 bay leaf
6 peppercorns
1/2 teaspoon thyme
4 cloves garlic

Directions:

Alternate pieces of meat in CROCK-POT with sausage on top add vegetables on sides to fill up. Wrap the ingredients for the herb bouquet in cheesecloth or in a tea strainer. Place in the crockpot in the approximate center. Pour in bouillon and add salt to taste. Cover and cook on LOW 8 to 10 hours.

Nutritional Facts:

Serves: 6
Total Calories: 423
Calories from Fat: 187

This Pot Au Feu recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.




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