0
(0)
CATEGORY CUISINE TAG YIELD
Meats French Beef, French 6 Servings

INGREDIENTS

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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus: add a whole new dimension to your life”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?