Crockpot Pot Roast

Ingredients:

1 beef knuckle bone
1 3 lb brisket or rump
1 bay leaf
2 sprigs parsley
1 teaspoon thyme
1 4 lb chicken
1 pound chicken giblets
6 carrot -- halved
3 leeks -- white part only
2 onions, stuck with 2 cloves each
3 turnips -- quartered
3 celery ribs -- halved
salt and pepper -- to taste

Instructions:

Combine all ingredients with 3 quarts water and cook on low 8 to 10 hours. Adjust seasonings. Put meats and chicken on platter with giblets and surround with vegetables. Keep warm. Strain broth, skimming off fat, and serve separately in cups. Slice meat and serve accompanied with pickles and horseradish, French bread and butter.
Serves 6.