Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 *

* wrapped in cheesecloth or in tea strainer) 1 bay leat, 6
peppercorns, 1/2 leaspoon thyme, 4 garlic cloves. ** 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. From Rival Crock-Pot cookbook, date unknown

Browse by categories