Pot Au Feu
Yield
6 servingsPrep
10 minCook
10 hrsReady
10 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
moose rump roast
boneless |
* |
| 2 | each |
onions
peeled, halved |
|
| 1 | pound |
pork tenderloin
|
|
| 2 | each |
celery stalks
cut up |
|
| 3 | each |
chicken breasts
|
|
| 10 | ounces |
beef stock
|
|
| ½ | pound |
polish kielbasa sausage
cut up, |
|
| 3 | each |
carrots
cut up |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
moose rump roast
boneless |
* |
| 2 | each |
onions
peeled, halved |
|
| 453.6 | g |
pork tenderloin
|
|
| 2 | each |
celery stalks
cut up |
|
| 3 | each |
chicken breasts
|
|
| 289 | ml/g |
beef stock
|
|
| 226.8 | g |
polish kielbasa sausage
cut up, |
|
| 3 | each |
carrots
cut up |
|
Directions
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.
