Ingredients
- 3 chicken breasts
- 3 carrots
- 2 onions (peeled)
- 2 scraped parsnips
- 2 stalks celery
- 400 gr rump roast stuck (boneless)
- 280 ml beef bouillon
- 260 gr pork lenderloin
- 130 gr polish sausage
Salt to taste Herb Bouquet wrapped in cheesecloth or in tea strainer) 1 bay leat, 6 peppercorns, half 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
