4-6 beef short ribs
2 chicken breasts, skin removed
2-4 chicken thighs, skin removed
4-6 hot Italian sausage
1 Spanish onion, sliced
2 tsp. garlic, minced
1/2 tsp. parsley
1/2 tsp. chives
1/4 tsp. oregano
1/4 tsp. thyme
1/4 tsp. basil
1 bay leaf
Salt & pepper to taste
1 c. beef bouillon

Brown all of the meat in a skillet to remove fat. (Best to dredge short ribs in flour and pepper prior to browning.) Alternate pieces of meat and onion in crock pot with sausage on top. Add herbs and garlic to beef bouillon. Pour over top. Cover and cook on low 10-12 hours. Remove meat; cover and keep warm on low oven. Strain juices and prepare gravy from juice stock. Serve with potatoes and vegetables or salad.