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Pot Au Feu
2 pounds boneless rump roast stuck with whole cloves
2 peeled onions -- halved
2 scraped parsnips
1 pound pork lender loin -- (optional)
2 stalks celery -- cut in 2-inch
2 chicken breasts -- (2 to 3)
10 ounces beef bouillon
1/2 pound polish sausage -- cut up, browned and drained
3 carrots -- scraped and cut in 3 inch piece
Salt to taste
Herb Bouquet *
* wrapped in cheesecloth or in tea strainer) 1 bay leaf, 6 peppercorns, 1/2 teaspoon thyme, 4 garlic cloves. ** Alternate pieces of meat in slow cooker 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.
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