Ingredients:

  • 2 lbs (900 g) Baby Yukon Gold Potatoes or Red Potatoes, scrubbed, unpeeled, and halved or quartered
  • 5 lbs (680 g) Large Carrots, peeled and cut into 1-inch thick diagonal chunks
  • 1 cup (240 ml) Low-Sodium Chicken or Vegetable Broth
  • 4 tbsp (56 g) Unsalted Butter, melted
  • 4 cloves Fresh Garlic, minced
  • 2 tsp (10 ml) Fresh Thyme leaves, stripped from the stem
  • 1 tsp (5 ml) Kosher Salt, plus more to taste
  • ½ tsp (2.5 ml) Freshly Ground Black Pepper
  • 2 tbsp (30 ml) Fresh Parsley, finely chopped (Optional Garnish)
  • 1 tsp (5 ml) Balsamic Vinegar or Lemon Juice (Optional Finish)

Instructions:

  1. Prepare and Season the Vegetables: Ensure the potatoes and carrots are cut into roughly the same size (about 1-inch chunks). In a large mixing bowl, combine the melted butter, minced garlic, fresh thyme leaves, salt, and pepper. Add the prepared potatoes and carrots and toss vigorously until all the vegetables are evenly coated in the buttery herb mixture.
  2. Load the Crock Pot: Pour the cup of broth into the bottom of the slow cooker insert to prevent sticking. Transfer the seasoned vegetables into the slow cooker and spread them out as evenly as possible (Do not exceed two-thirds full). Place the lid securely on the slow cooker.
  3. Cook to Tenderness: Cook on the LOW setting for 7–8 hours or on the HIGH setting for 3.5–4 hours. Test the vegetables; they should be completely fork-tender. Once tender, give the vegetables one final gentle stir. Taste and adjust the seasoning (salt and pepper) as needed.
  4. Finish and Serve: If using, stir in the teaspoon of balsamic vinegar or lemon juice to brighten the flavor. Transfer the vegetables to a serving platter using a slotted spoon and garnish generously with fresh chopped parsley. Serve piping hot.