Cooking with Herbs

Best Herbs for Slow Cooker

Top Round Roast

Rosemary Strong, woodsy, and classic with beef. Holds up well to long cooking. Use fresh if possible (1–2 sprigs) or 1 tsp dried.

Thyme Earthy and slightly minty—pairs perfectly with rosemary without overpowering. 1–2 tsp dried or a few fresh sprigs.

Garlic (fresh or powder) Not an herb, but essential. Adds deep savory flavor as it melts into the meat. 4–6 cloves or 1–2 tsp powder.

Bay Leaves Subtle but important for slow cooking—adds background richness. 1–2 leaves (remove before serving).

Parsley Freshens everything up at the end. Add chopped fresh parsley before serving.

Oregano Adds a slightly peppery, Mediterranean note. Use lightly so it doesn’t dominate. ½–1 tsp dried.

Sage Warm and slightly peppery—great for a comforting, roast-style flavor. ½ tsp dried (it’s strong).

Flavor Boost Tips (Highly Recommended)

Add onions, carrots, and celery underneath the roast. Use beef broth or stock (1–2 cups). I used 1 can of French Onion Soup.. A splash of Worcestershire sauce or balsamic vinegar deepens flavor.
Cook low & slow (8–9 hours on LOW).

Slow Cooker Top Round Roast

with French Onion Soup

INGREDIENTS

2–3 lb top round sirloin roast

1 can French onion soup

1 cup beef broth (optional but helps keep it juicy)

1 onion, sliced (optional but excellent)

3–5 garlic cloves, smashed

HERB BLEND

1 tsp dried rosemary 

1 tsp dried thyme

½ tsp oregano

½ tsp sage

2-3 Bay Leaves

Black pepper (go light on salt—the soup is already salty)

INSTRUCTIONS

Season roast with herbs, pepper, and a splash of Worcestershire sauce.

Layer the base. Add sliced onions and garlic to the bottom of the slow cooker.

Place the roast on top of the onions.

Pour the can of French onion soup over the roast. Add beef broth if using.

Cook: LOW: 8–9 hours (best). HIGH: 4–5 hours

Creamy Dill Potato Salad

COOKING WITH HERBS

(with Eggs & Dijon)

INGREDIENTS

3 lbs red potatoes (cut into bite-sized chunks)

7 hard-boiled eggs (chopped)

5 celery stalks (finely chopped)

1 cup dill pickles (chopped)

1 cup mayonnaise

2-4 tbsp Dijon mustard

2-4 tbsp pickle juice (this is key for flavor!)

HERBS & SEASONING

2-3 tbsp fresh dill (or 2 tsp dried)

2 tbsp fresh parsley (optional but brightens flavor)

1 tsp garlic powder

1 tsp onion powder

Salt & black pepper to taste

INSTRUCTIONS

Cook the potatoes
Place in salted water, bring to a boil, then simmer 10–15 minutes until fork-tender. Don’t overcook. Drain and let cool slightly.

In a large bowl, mix mayo, Dijon mustard, and pickle juice until smooth.

Add warm (not hot) potatoes to the dressing so they soak up flavor.
Gently fold in eggs, celery, and pickles.

Stir in dill, parsley, garlic powder, onion powder, salt, and pepper.

Refrigerate at least 1 hour (better after a few hours).

Garlic Herb Roasted Baby Potatoes with Onion

INGREDIENTS:

1.5–2 lbs baby potatoes, halved.

1 small onion, diced

2–3 tbsp olive oil

1 tsp garlic powder

1 tsp dried rosemary (or 1 tbsp fresh, chopped)

1 tsp dried thyme (or 1 tbsp fresh)

1 tsp dried dill weed

Salt & black pepper to taste

2 tbsp fresh parsley, chopped (for finishing)

INSTRUCTIONS:

Preheat oven to 425°F

If you have time, soak halved potatoes in cold water for 20–30 minutes, then dry well (helps crispiness)

Toss potatoes and diced onion with margarine or olive oil, garlic powder, rosemary, thyme, dill, salt, and pepper. Make sure everything is well coated

Dump everything into baking pan. Cover & Roast 35–40 minutes, flipping once halfway through.

Sprinkle with fresh parsley right after they come out. Taste and adjust salt if needed

OPTIONAL BOOSTS

Add a squeeze of lemon at the end for brightness

Toss with a little butter after roasting for richer flavor

Sprinkle parmesan in the last 5 minutes for a crispy top

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