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Nutrition Facts
Serving Size 1 (449g) Recipe makes 6 servings The following items or measurements are not included below: peppercorns
Calories 698
Calories from Fat 366		(52%)
Amount Per Serving		%DV
	Total Fat 40.8g	62%
	Saturated Fat 15.1g	75%
	Monounsaturated Fat 17.9g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.1g
Cholesterol 204mg		68%
Sodium 4049mg		168%
Potassium 1264mg		36%
Total Carbohydrate 13.2g		4%
	Dietary Fiber 1.6g	6%
	Sugars 6.7g
Protein 65.9g		131%
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Pot Au Feu

Recipe #398762 | ½ day | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Catnip46
Nov 10, 2009

This is a crock pot dish but can be made on top of the stove as well. Even the pickiest eaters should find something to eat in this dish which contains beef, pork, chicken and sausage.

SERVES 6 -8 (change servings and units)

Ingredients

2 lbs boneless beef rump roast or chuck roast, cut into six pieces
1 lb pork tenderloin or pork chop, well-trimmed
2-3 chicken breasts, halved or chicken thighs
1/2 lb 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 stalks celery, cut in 2-inch pieces
1 (10 ounce) can beef bouillon

Herb Bouquet

0 wrapped in cheesecloth
1 bay leaf
6 peppercorns
1/2 teaspoon thyme
4 garlic cloves

Directions

1
Alternate pieces of meat in crock pot with sausage on top; add vegetables on sides to fill up.
2
Put herbs wrapped in cheesecloth or a tea strainer in the approximate center.
3
Pour in bouillon.
4
Cover and cook on low 12-18 hours.
5
Serve with cooked carrots, leeks, turnips, onions and potatoes.