Best 6 Crock Pot Rosemary Red Potatoes Recipes

CROCK POT ROSEMARY RED POTATOES

Steps:

• Combine all of the ingredients except the parsley in the slow-cookers.
• Make sure that the potatoes are evenly coated with the herbs and seasonings.
• Cover; cook on low 6-8 hours (or on high 3-4 hours).
• Before serving, toss potatoes with the fresh parsley for added color and flavor.

SLOW COOKER RED POTATOES

Steps:

• Wash and cut potatoes in half
• Toss with olive oil and seasoning
• Place in slow cooker, cover and cook on low for 4-6 hours or high for 2-3

ROASTED RED POTATOES IN THE CROCK POT

Steps:

• Wash the potatoes and scrub lightly with a vegetable brush. Scrubbing too vigorously removes the skin, which is part of the appeal of red potatoes.
• Cut into 1/2 to 3/4 inch wedges. Dry with paper towels and set aside.
• Pour the olive oil into a large bowl and add the potatoes; stir to evenly coat the wedges.
• Sprinkle with the seasoning, and stir well.
• Pour the melted butter into the bottom of the crock pot, and add the potato mixture.
• Ste the crock pot on low, and allow to roast for 4-5 hours until fork tender.

SLOW-COOKER PORK AND POTATOES WITH ROSEMARY

Steps:

• Arrange potatoes and carrots around outer edge in 4- to 6-quart slow cooker.
• If pork roast comes in netting or is tied, do not remove. Mix mustard, rosemary, thyme, salt and pepper in small bowl; spread evenly over pork. Place pork in slow cooker (it will overlap vegetables slightly). Sprinkle onion over pork. Pour broth evenly over pork and vegetables.
• Cover and cook on Low heat setting 8 to 9 hours.
• Remove pork and vegetables from cooker, using slotted spoon. Place pork on cutting board; remove netting or strings. Slice pork. To serve, spoon juices from cooker over pork and vegetables.

MELT-IN-YOUR-MOUTH POT ROAST

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

ROSEMARY POT ROAST

Steps:

• In a large skillet, brown beef in oil on both sides. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, tomato sauce, wine, onion, garlic, parsley, rosemary, salt and pepper; pour over beef. Cover and cook on low until meat is tender, about 8 hours. , Remove beef and keep warm. In a small saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef.