Cooking with Herbs

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).


Slow Cooker Pork Roast

(Tender & Flavorful)

A pork roast becomes juicy and fork-tender in the slow cooker. Best cuts: pork shoulder / Boston butt / pork loin roast (shoulder is most tender).

INGREDIENTS:

  • 3–4 lb pork roast
  • 1 onion, sliced
  • 4 garlic cloves, smashed
  • 1 cup chicken broth or broth
  • 1 tbsp olive oil

Best Herbs & Seasoning

  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 tsp sage
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & black pepper

INSTRUCTIONS:

Rub pork roast with olive oil, then coat with herbs and seasonings. Place onions and garlic on the bottom. Set roast on top of onions. Pour broth around sides. Do not wash off seasoning. Cook: LOW: 8–10 hours (best). HIGH: 5–6 hours.

Shred or slice:

Shoulder roast = shred easily. Pork loin = slice carefully

Optional Add-Ins: Add during cooking:

Baby potatoes - Carrots - Celery

Flavor Variations:

BBQ Pulled Pork Add 1 cup BBQ sauce last hour.

Garlic Herb Roast Extra rosemary & thyme & butter.

Sweet Savory Add apples + onions.

 Pro Tip: If using pork loin, use less time (6–7 hrs LOW) so it doesn’t dry out.

Serve With: Mashed potatoes, Rice, Roasted veggies, Sandwich buns, Cabbage slaw



Deli-Style Italian Pasta Salad

(with Pepperoni & Dill Pickles)

INGREDIENTS

  • 1 lb pasta (rotini, penne, or bowtie)
  • 1 cucumber, diced
  • 2–3 celery stalks, sliced thin
  • ½ cup green olives, sliced
  • ½ cup black olives, sliced
  • ½–¾ cup dill pickles, diced
  • 1 cup sharp cheddar cheese, cubed or shredded
  • 1 cup pepper jack cheese, cubed or shredded
  • ½–1 cup pepperoni, sliced (or mini pepperoni)
  • ¾–1 cup zesty Italian dressing

SEASONINGS

  • 1–2 tbsp fresh basil (or 1 tsp dried)
  • 1–2 tbsp fresh parsley (or 1 tsp dried)
  • ½–1 tsp garlic powder
  • Black pepper to taste

INSTRUCTIONS: Boil pasta until al dente. Drain and rinse with cold water until fully cooled. Dice cucumber and dill pickles. Slice celery and olives. Cube cheeses. Slice pepperoni if not pre-sliced. In a large bowl, mix pasta, veggies, olives, pickles, cheeses, and pepperoni. Pour in zesty Italian dressing. Add basil, parsley, garlic powder, and black pepper. Toss well to coat everything evenly. Refrigerate at least 1–2 hours so flavors blend.

    Flavor upgrade ideas

    Add a splash of pickle juice for extra tang.

    Add red onion or banana peppers for more bite.

    Sprinkle a little grated parmesan on top before serving.

    For extra richness, mix in a spoon of mayo with the dressing.



    Slow Cooker Spaghetti Sauce with Herbs

    A rich, hearty sauce that simmers low and slow for deep flavor with minimal effort.

    INGREDIENTS:

    • 2 lbs ground beef or Italian sausage
    • 1 onion, diced
    • 4–5 garlic cloves, minced
    • 2 cans (28 oz) crushed tomatoes
    • 1 can tomato sauce
    • 1 small can tomato paste
    • 1 tbsp sugar or honey (optional)
    • 2 tsp dried basil
    • 1 tsp oregano
    • 1 tsp parsley
    • 1 tsp Italian seasoning
    • ½ tsp thyme
    • ½ tsp rosemary
    • 1 bay leaf
    • Salt & black pepper to taste
    • 1–2 tbsp olive oil


      • Optional Add-Ins

      • Mushrooms
      • Green peppers
      • Red wine
      • Parmesan rind
      • Crushed red pepper flakes

      INSTRUCTIONS:

      In a skillet, cook beef or sausage with onion until browned. Drain excess grease.

      Place meat mixture into slow cooker.

      ADD:

      garlic ~ crushed tomatoes ~ tomato sauce ~ tomato paste ~ all herbs and seasonings.

      STIR WELL

      Slow Cook Low: 6–8 hours. High: 3–4 hours.

      Remove bay leaf. Taste and adjust seasoning.

      Serve over spaghetti with: fresh parsley ~ grated parmesan ~ garlic bread.

      Fresh Herb Upgrade If using fresh herbs:

      1 tbsp fresh basil ~ 1 tbsp parsley ~ 1 tsp fresh rosemary. Add during the last 30 minutes for brighter flavor.