Crockpot Veggies -- The Sides That Made Sunday's Table Complete

First week of March. The first day above fifty in months happened Wednesday. The kids came out of school in shirt sleeves. Biscuit rolled in the mud. I stood on the back porch and felt the air change against my face.

Drove Monday-Tuesday, a normal Kansas City run. Home Tuesday.

Gayle has been with us for eight weeks. The guest room is her room now. She asked Saturday if we could move some of her things from her house — her chair, a chest of drawers, the framed wedding photo of her and Larry. Dave, Tyler, and Justin drove over to her house Sunday with our pickup and moved the chair, the dresser, and the photo. The house is now officially transferring to our house. We have not formally had that conversation. We are having it slowly, by action. She is not going back to her house except to visit. She knows. I know. Dave knows. We are accepting without announcing.

Amber called Sunday. She is doing well. Midterms next week. I said, "Study. Eat. Sleep." She said, "Yes, Mom." She said, "Tell Grandma I love her." I told Gayle. Gayle said, "I love her back." Gayle has said I love you more times in the last three months than in the preceding fifty years. This is not reduction. This is accumulation. She was always saving them. Now she is spending them because she knows the budget.

Book two at 31,000 words. Halfway. Sarah is pleased. I am steady. The book is getting better.

Sunday I made a pot roast. Six at the table — five family and Gayle. Justin ate two plates. Tyler ate three. Josie ate mostly potatoes. Gayle ate a small plate. Dave ate whatever fell off of Tyler's fork. The house was warm. It was fine.

That Sunday pot roast fed six people and left the house smelling like something settled and good — but the veggies were what made Josie’s plate. She mostly ate the potatoes, and I get it. When you’ve got a slow cooker and a long afternoon ahead, you let it do the work. I put the vegetables in early, the roast went in alongside them, and by the time Dave and the boys were back from Gayle’s house with the chair and the dresser, dinner was nearly done. Some meals just need to be quiet and ready. This was one of them.

Crockpot Veggies

Prep Time: 15 min | Cook Time: 6–8 hours | Total Time: Up to 8 hours 15 min | Servings: 6

Ingredients

• 1 1/2 lbs baby potatoes, halved
• 3 large carrots, peeled and cut into 1-inch chunks
• 2 stalks celery, sliced
• 1 medium yellow onion, cut into wedges
• 3 cloves garlic, minced
• 1 cup low-sodium chicken or vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Prep the vegetables. Wash and cut all vegetables into even, bite-sized pieces so they cook at the same rate.
2. Season. In a large bowl, toss the potatoes, carrots, celery, onion, and garlic with olive oil, garlic powder, onion powder, thyme, rosemary, salt, and pepper until evenly coated.
3. Load the slow cooker. Transfer the seasoned vegetables into the crockpot. Pour the broth over the top.
4. Cook low and slow. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes and carrots are fork-tender.
5. Serve. Stir gently before serving and taste for seasoning. Garnish with fresh parsley if desired. Serve alongside pot roast or as a hearty standalone side.

Nutrition (per serving)

Calories: 165 | Protein: 3g | Fat: 5g | Carbs: 28g | Fiber: 4g | Sodium: 180mg