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Pot Roast with Carrots and Parsnips
3 lb. Rump pot roast
4 chicken wings, or equivalent in chicken necks, backs, and gizzards
3 lg carrots, peeled and quartered
3 parsnips or 3 medium young white turnips, peeled
3 lg stalks celery, cut into 4 pieces
1 small onion peeled and stuck with 4 whole cloves
1 can (10 oz) beef bouillon
1 large bay leaf
6 sprigs fresh parsley or 1 tsp. Dried parsley
4 cloves garlic, peeled (opt. )
2-3 tsp. Salt sea salt or coarse kosher salt, if available
Place all the ingredients except the sea salt in the slow cooker, with the vegetables and herbs on the bottom. Cover and cook on low for 12- 18 hours. Discard the chicken pieces. Serve from a tureen into soup dishes. Offer the sea salt on the side.
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