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Pot Au Feu

chef.david.galeano's picture
Ingredients
  Onions 3 Medium, peeled
  Cloves 3
  Chopped parsley 1 1⁄2 Cup (24 tbs)
  Parsley 1 1⁄2 Cup (24 tbs), peeled, chopped
  Celery 1 1⁄2 Cup (24 tbs), sliced
  Sliced celery 1 1⁄2 Cup (24 tbs)
  Garlic 1 Clove (5 gm), peeled, chopped
  Canned beef broth 16 Ounce (2 Cans, 8 Ounce Each)
  Boneless beef roast/Rump/pot roast 2 Pound
  Boneless beef rump roast/Boneless beef pot roast 2 Pound
  Pork tenderloin/Small pork chops 1 Pound
  Chicken breasts/Chicken thighs 2 , halved
  Salt To Taste
  Pepper To Taste
  Seasonings To Taste (As Preferred)
  Seasoning To Taste (Use As Preferred)
Directions

MAKING
1) Pierce a clove in each of the 3 onions.
2) In a crock pot, place the clove-studded onions with parsnips, celery, garlic and beef broth.
3) Trim off the excess fat on the beef pork and chicken and place over the vegetables.
4) Sprinkle with the salt, pepper and seasonings to taste.
5) Cover and cook on LOW for 12 to 18 hours or on HIGH for 8 hours.
6) Remove the meat and vegetables from the crock pot and slice the meat into serving size pieces.
7) Skim off the fat from the broth in the crock pot, and discard the clove-studded onions.

SERVING
8) Place the meats in the center of a serving platter, surround with the vegetables and serve with a bowl of the broth.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
480 Minutes
Ready In: 
500 Minutes
Servings: 
6

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