POT AU FEU

2 lb boneless rump roast stuck wilh whole cloves
2 peeled onions, halved
2 scraped parsnips
1 lb pork lenderloin, (oplional)
2 stalks celery, cut in 2-inch pieces
2 or 3 chicken breasts
10 oz beef bouillon
1/2 lb polish sausage, cut up, browned and drained
3 carrots, scraped and cut in 3 inch pieces
Salt to taste
Herb Bouquet*

Alternate pieces of meat in CROCK-POT 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.

*For the Herb Bouquet: wrap in cheesecloth or in tea strainer): 1 bay leaf, 6 peppercorns, 1/2 leaspoon thyme, 4 garlic cloves.