Categories: Beef, French 
      Yield: 6 servings 
  
      2 lb Boneless rump roast stuck           2    Or 3 chicken breasts 
           -wilh whole cloves                 10 oz Beef bouillon 
      2    Peeled onions, halved             1/2 lb Polish sausage, cut up, 
      2    Scraped parsnips                         -browned and drained 
      1 lb Pork lenderloin, (oplional)         3    Carrots, scraped and cut in 
      2    Stalks celery, cut in 2-inch        3    Inch pieces 
           -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