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Pot Au Feu

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Submitted by caren

YIELD

6 servings

PREP

10 min

COOK

10 hrs

READY

10 hrs

Ingredients

2 907.2
POUNDS G MOOSE RUMP ROAST
boneless *
2 2
EACH EACH ONIONS
peeled, halved
1 453.6
POUND G PORK TENDERLOIN
2 2
EACH EACH CELERY STALKS
cut up
3 3
EACH EACH CHICKEN BREASTS
10 289
OUNCES ML/G BEEF STOCK
½ 226.8
POUND G POLISH KIELBASA SAUSAGE
cut up,
3 3
EACH 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 239g (8.4 oz)
Amount per Serving
Calories 317 43% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 717mg 30%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 71g
Vitamin A 104% Vitamin C 10%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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