Pot Au Feu
- Ready In:
- 12hrs
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 907.18 g boneless beef rump roast or 907.18 g chuck roast, cut into six pieces
- 453.59 g pork tenderloin or 453.59 g pork chop, well-trimmed
- 2-3 chicken breasts, halved or 2-3 chicken thighs
- 226.79 g Polish sausage, cut in serving pieces
- 3 carrots, scraped and cut in 3-inch pieces
- salt
- 2 onions, peeled, halved and stuck with whole cloves
- 2 parsnips, scraped (optional)
- 2 stalk celery, cut in 2-inch pieces
- 283.49 g can beef bouillon
-
Herb Bouquet
- 0 wrapped in cheesecloth
- 1 bay leaf
- 6 peppercorns
- 2.46 ml thyme
- 4 garlic cloves
directions
- Alternate pieces of meat in crock pot with sausage on top; add vegetables on sides to fill up.
- Put herbs wrapped in cheesecloth or a tea strainer in the approximate center.
- Pour in bouillon.
- Cover and cook on low 12-18 hours.
- Serve with cooked carrots, leeks, turnips, onions and potatoes.
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RECIPE SUBMITTED BY
Catnip46
United States
<p>I live with my fur babies who I spoil rotten and in return they give me unconditional love. I have 2 cats and 3 dogs,? I just adopted a 13 yr toy poodle. Both cats were adopted also. All of them are very affectionate and very well behaved. I have been so blessed to have these? beautiful animals in my life.</p>
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