Pot Au Feu

• 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
• 1/2 pound polish kielbasa sausage cut up,
• 3 each carrots cut up

1. With sausage on top; add vegetables on sides to fill up.
2. Put herbs wrapped in cheesecloth or in strainer in the approximate center.
3. Pour in bouillon.
4. Cover and cook on Low 8 to 10 hours.
5. Serve with cooked carrots, leeks, turnips, onions and potatoes.

rump roast, onions, pork tenderloin, celery stalks, chicken breasts, beef, kielbasa sausage, carrots

Taken from recipeland.com/recipe/v/pot-au-feu-43664 (may not work)