Category: Hearth & Simmer

Chili’s, Soups, and Stews

🍎🌿 ROSEMARY THYME SLOW COOKER APPLE COBBLER CAKE

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🍎 There is something especially comforting about the aroma of warm apples and cinnamon filling the house on an autumn afternoon. This easy slow-cooker dessert gives us all that cozy apple-cake flavor with no butter poured over the top—and no need to turn on the oven!

🍎🌿 ROSEMARYTHYME SLOW COOKER APPLE COBBLER CAKE

Ingredients

• 1 can (20 ounces) Great Value No Sugar Added Apple Pie Filling
• 2 fresh organic Cosmic Crisp apples, peeled, cored and thinly sliced
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg or apple pie spice, optional
• 1 box (10.6 ounces) Duncan Hines Keto-Friendly Classic Yellow Cake Mix
• ½ cup water
• 3 large eggs
• 3 tablespoons Great Value Organic Unsweetened Applesauce
• Nonstick cooking spray

Directions

  1. Lightly coat the inside of the slow cooker with nonstick cooking spray.
  2. Place the sliced fresh apples in a microwave-safe bowl with 1 tablespoon of water. Cover loosely and microwave for 3–4 minutes, just until the apples begin to soften. Drain any remaining water.
  3. Combine the softened apples, Great Value No Sugar Added Apple Pie Filling, cinnamon and optional nutmeg. Spread the mixture evenly in the bottom of the slow cooker.
  4. In a separate bowl, stir together the Duncan Hines Keto-Friendly Yellow Cake Mix, water, eggs and Great Value Organic Unsweetened Applesauce until evenly blended. The applesauce replaces the butter normally added to the cake mix.
  5. Pour the prepared cake batter evenly over the apple mixture. Do not stir the layers together.
  6. Cover and cook on HIGH for approximately 2–3 hours. Begin checking around the two-hour mark. The dessert is ready when the center of the cake topping is set and a toothpick inserted into the cake portion comes out with only a few moist crumbs.
  7. Turn off the slow cooker, remove the lid and allow the cobbler cake to rest for approximately 15 minutes before serving.

Helpful Recipe Notes

🍏 This dessert has a soft, tender cake topping rather than the crisp, buttery topping of a traditional dump cake.

🍏 Slow cookers vary considerably, so begin checking early—especially if yours tends to cook hotter on one side.

🍏 For the best result, insert the toothpick only into the cake topping. Reaching the apple layer will naturally make it appear wet.

🍏 Delicious served warm on its own or with a small spoonful of no-sugar-added whipped topping.

A little RosemaryThyme reminder: A few thoughtful substitutions can turn a familiar treat into something that fits your table a little better—without losing the warmth and comfort that make it special. 🍎💛

🌿 Find more recipes and peaceful inspiration for your home:
https://rosemarythymehome.com

Fall in Love with Home Again. 🏡

🛒 Shop my Rosemary Thyme Walmart Creator Storefront:
https://walmrt.us/4xzgBgU

Vegetable Beef Stew

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

🍂 Fall Begins in the Kitchen: Slow Cooker Vegetable Beef Stew 🥣🌿

There is something especially comforting about a pot of beef stew simmering away on a cool fall day. And with the first day of fall arriving alongside Kitchen History Day, this recipe feels just right.

Generations ago, a pot of beef, potatoes and garden vegetables might have simmered for hours on the back of a cookstove. Today, I’m making much the same kind of comforting meal in my slow cooker. The equipment may have changed, but the tradition of gathering around a warm, nourishing meal has not. ❤️

🌿 RosemaryThyme Slow Cooker Vegetable Beef Stew

Ingredients

• 1–1½ lb Walmart lean beef stew meat
• 1–1½ lb The Little Potato Company Mixed Medley potatoes, halved as needed
• 1 bag Great Value Frozen Mixed Vegetables
• 4 cups Swanson Unsalted Beef Broth
• 1 can (6 oz) Hunt’s No Salt Added Tomato Paste
• 1 Tbsp olive oil
• 1 tsp Worcestershire sauce, optional
• 1–2 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried parsley
• ½ tsp paprika
• ½ tsp black pepper
• 1 bay leaf
• Salt at the table, if desired

Directions

  1. Heat the olive oil in a skillet and brown the stew beef on all sides. It does not need to cook through.
  2. Place the potatoes in the slow cooker and add the browned beef.
  3. Whisk the tomato paste into the beef broth. Stir in the Worcestershire sauce and seasonings, then pour over the beef and potatoes.
  4. Cover and cook on LOW for 7–8 hours, or until the beef is tender and the potatoes are cooked through.
  5. Add the frozen mixed vegetables during the last 60–90 minutes so they stay colorful and don’t become overly soft.
  6. Remove the bay leaf before serving. Taste and adjust the seasoning as desired.

For a thicker stew: Mix 1½ tablespoons cornstarch with 2 tablespoons cold water. Stir into the hot stew during the last 15–20 minutes of cooking and allow it to thicken.

🍂 A little RosemaryThyme thought:
Kitchens change. Cooking methods change. But the simple pleasure of preparing something warm and comforting for the people we love never goes out of style.

🛒 Shop my RosemaryThyme Walmart Storefront:
https://walmrt.us/4xzgBgU

🌿 RosemaryThyme Home:
rosemarythymehome.com

Fall in Love with Home Again. 🍂🏡💛

Crockpot Rosemary Thyme Shepard’s Pie

CROCKPOT ROSEMARYTHYME SHEPHERD’S PIE

Serves approximately 6

🛒 INGREDIENTS

For the Beef and Vegetable Filling:

• 1 pound 93% lean organic grass-fed ground beef
• 1 teaspoon olive oil
• Small amount finely chopped sweet onion
• Small amount jarred minced garlic
• 1 bag Great Value frozen mixed vegetables, approximately 12 ounces
• 1½ cups Swanson No Salt Added Beef Broth, cold or room temperature
• 1 can (6 ounces) Hunt’s No Salt Added Tomato Paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• 1 tablespoon cornstarch
• Freshly ground black pepper, to taste
• Cooking spray or olive oil for the crockpot

For the RosemaryThyme Mashed Potatoes:

• 2 cups instant potato flakes
• 2 cans (12 ounces each) fat-free evaporated milk
• 4 tablespoons butter
• 2–3 tablespoons plain Greek yogurt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ⅛ teaspoon powdered rosemary
• ⅛ teaspoon powdered thyme
• Salt only if needed
• 1% milk, if needed to adjust the consistency
• Additional instant potato flakes, if needed

For the Cheese Topping:

• ½ cup shredded cheese, or just enough for a light topping

👩‍🍳 DIRECTIONS

  1. Lightly grease the inside of the crockpot with cooking spray or olive oil.
  2. Heat 1 teaspoon olive oil in a skillet over medium heat. Add the ground beef, sweet onion, and jarred garlic. Cook until the beef is completely browned and the onion has softened. Drain off any excess grease.
  3. Transfer the beef mixture to the crockpot. Add the frozen mixed vegetables and gently distribute them throughout the beef.
  4. In a bowl, whisk the cornstarch into the cold beef broth until completely smooth.
  5. Add the tomato paste, Worcestershire sauce, Italian seasoning, and black pepper to the broth. Whisk until thoroughly combined.
  6. Pour the sauce over the beef and vegetables. Stir gently to combine.
  7. Cover and cook on LOW for approximately 4 hours, or until the vegetables are tender and the filling is hot and thickened.
  8. Shortly before the filling has finished cooking, prepare the mashed potatoes. Gently heat the fat-free evaporated milk and butter until hot and the butter has melted. Do not boil.
  9. Stir the garlic powder, onion powder, black pepper, rosemary, thyme, and optional salt into the warm milk mixture.
  10. Remove from the heat and stir in the instant potato flakes. Let the potatoes stand for 1 minute, then fold in the Greek yogurt and fluff gently.
  11. Stir the shepherd’s pie filling well. Spoon the mashed potatoes over the hot filling and carefully spread them into an even layer without pressing down too firmly.
  12. Cover and continue cooking on LOW for approximately 20 minutes, or until the mashed potatoes are thoroughly heated.
  13. Sprinkle the shredded cheese lightly over the potatoes. Cover again for 3–5 minutes, or just until the cheese has melted.
  14. Turn off the crockpot and let the shepherd’s pie rest uncovered for approximately 10 minutes before serving. This allows the filling to settle and makes it easier to spoon onto the plates.

🌿 ROSEMARYTHYME KITCHEN NOTE

Instant potato flakes can vary considerably by brand.

If the potatoes are too thick, stir in 1% milk, 1 tablespoon at a time, until they are creamy and spreadable.

If the potatoes are too thin, stir in additional potato flakes, 1 tablespoon at a time. Let the potatoes stand for 1–2 minutes before adding more because they will continue to thicken as they rest.

For shepherd’s pie, the potatoes should be creamy but slightly firm so they remain in a lovely, distinct layer over the filling.

🍽️ SERVING IDEA

This cozy shepherd’s pie makes a complete meal on its own, but it would also be wonderful with a simple green salad or a slice of warm, crusty bread.

🕊️ FROM MY KITCHEN TO YOURS

May this warm and comforting meal bring your family together around the table and make an ordinary evening feel just a little more special.

Rosemary Thyme🌿

Fall In Love With Home Again 💛🏡

Crockpot Chicken Noodle Soup

🍲 CROCKPOT ROSEMARY-THYME CHICKEN NOODLE SOUP

Ingredients:

• 6 cups Swanson Unsalted Chicken Broth
• 1 bag (12–16 ounces) Great Value Frozen Mixed Vegetables
• 2 cups chopped or shredded cooked chicken
• 1 teaspoon Great Value Organic Thyme
• ½ teaspoon Great Value Organic Rosemary, gently crushed
• ½ teaspoon Great Value Organic Parsley
• ¼ teaspoon Great Value Organic Poultry Seasoning
• ¼ teaspoon Great Value Organic Ground Black Pepper
• 1 bay leaf
• 2–3 cups dry soup noodles
• 1 teaspoon fresh lemon juice
• Salt to taste, if desired

Directions:

  1. Add the chicken broth, frozen vegetables, thyme, rosemary, parsley, poultry seasoning, black pepper and bay leaf to the crockpot.
  2. Cover and cook on LOW for 5–7 hours or on HIGH for 3–4 hours.
  3. Keep the cooked chicken refrigerated until you return home.
  4. Remove and discard the bay leaf. Stir in the cooked chicken and dry soup noodles.
  5. Cover and cook on HIGH for another 20–35 minutes, or until the noodles are tender. Very fine soup noodles may need only 10–15 minutes, so begin checking them early.
  6. Stir in the fresh lemon juice just before serving. Taste and add a little salt only if needed.

RosemaryThyme Tip 🌿

Adding the noodles near the end keeps them from becoming too soft or soaking up too much of the flavorful broth. If you expect leftovers, you can also cook the noodles separately and add them to each individual bowl.

Home-grilled chicken will give you the lowest-sodium version, but rotisserie chicken is a wonderful time-saving option on a busy day.

Comforting, simple and ready when you need it—that is the beauty of crockpot cooking. 🏡💛

Fall in Love with Home Again. 🌿

Slow Cooker Apple Cider Pulled Pork

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🍎🌿 SLOW COOKER APPLE CIDER PULLED PORK 🌿🍎

Economical • Easy to Prepare • No Hot Kitchen • No Grill Required

Labor Day weekend calls for something festive and delicious—but it certainly doesn’t require standing outside over a hot grill!

This Slow Cooker Apple Cider Pulled Pork is wonderfully tender, flavorful and incredibly easy to prepare. Pork shoulder is an economical cut that feeds a family generously, and the slow cooker keeps the kitchen comfortable while doing nearly all the work.

Pile the pork onto soft buns and top it with fresh homemade coleslaw for an easy Labor Day meal everyone can enjoy. Any leftovers will be delicious in sandwiches, baked potatoes, quesadillas or rice bowls later in the week.

SLOW COOKER APPLE CIDER PULLED PORK

Makes 8–10 servings
Prep Time: 15 minutes
Cook Time: 8–9 hours on low

INGREDIENTS

• 3½–4-pound boneless pork shoulder or pork butt
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon salt, or less if desired
• ¾ cup apple cider or unsweetened apple juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or brown sugar
• 1 teaspoon Worcestershire sauce
• ½ cup homemade or reduced-sodium barbecue sauce, plus more for serving
• 8–10 whole-grain, brioche or slider buns
• Fresh homemade coleslaw, for serving

DIRECTIONS

  1. Trim any very large pieces of exterior fat from the pork, leaving a little to help keep the meat tender and flavorful.
  2. In a small bowl, combine the smoked paprika, sweet paprika, thyme, black pepper and salt.
  3. Rub the seasoning mixture evenly over all sides of the pork.
  4. Place the seasoned pork in the slow cooker.
  5. In a bowl or measuring cup, whisk together the apple cider, apple cider vinegar, Dijon mustard, honey and Worcestershire sauce.
  6. Pour the apple-cider mixture around the pork. Cover and cook on LOW for 8–9 hours, or until the pork is very tender and pulls apart easily with a fork.
  7. Transfer the pork to a platter. Shred it with two forks, removing any remaining large pieces of fat.
  8. Carefully skim the excess fat from the cooking liquid. Return the shredded pork to the slow cooker.
  9. Stir in ½ cup barbecue sauce. Add a little of the cooking liquid as needed to keep the pork moist and juicy.
  10. Cover and cook for another 15–20 minutes, until everything is warmed through.
  11. Spoon the pulled pork onto buns and top with fresh homemade coleslaw. Serve additional barbecue sauce on the side.

Easy, economical and made without heating up the kitchen—just the kind of relaxed holiday cooking I love! 🍎🌿

Helene
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡

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Easy Slow Cooker Barbecue Chicken

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☀️ Easy Slow Cooker Barbecue Chicken 🌿

This unexpected—and truly unwanted—heat wave calls for dinners that don’t heat up the kitchen! This easy crockpot barbecue chicken uses organic chicken breasts and a quick homemade sauce made with ingredients I nearly always have on hand.

It’s tangy, lightly sweet, and much lower in sodium than most bottled barbecue sauces.

INGREDIENTS

• 2 pounds organic boneless, skinless chicken breasts, thawed
 • 1 cup no-salt-added tomato sauce
 • 3 tablespoons apple cider vinegar
 • 3 tablespoons honey or brown sugar—or brown Swerve
 • 2 tablespoons tomato paste
 • 1 tablespoon Worcestershire sauce
 • 1 tablespoon Dijon mustard
 • 1 teaspoon smoked paprika
 • ½ teaspoon onion powder
 • ½ teaspoon garlic powder
 • ¼ teaspoon black pepper
 • ¼ teaspoon salt, optional
 • Pinch of cayenne, optional

DIRECTIONS

  1. Place the thawed chicken breasts in the crockpot.
  2. In a bowl, whisk together the tomato sauce, apple cider vinegar, honey or sweetener, tomato paste, Worcestershire sauce, Dijon mustard, smoked paprika, onion powder, garlic powder, black pepper, optional salt, and cayenne.
  3. Pour the homemade barbecue sauce over the chicken, turning the chicken once to coat it well.
  4. Cover and cook on LOW for 3–4 hours, just until the chicken is tender and reaches an internal temperature of 165°F. Begin checking at about three hours so the chicken breasts don’t become dry.
  5. Transfer the chicken to a plate and shred it with two forks.
  6. Return the shredded chicken to the crockpot and stir it into the barbecue sauce.
  7. Cover and warm for another 10–15 minutes before serving.

ROSEMARY THYME NOTE

If the sauce is thinner than you prefer, leave the crockpot uncovered on HIGH for about 15 minutes after shredding the chicken.

Serve it on whole-grain buns, over baked potatoes, or tucked into lettuce cups. Add fresh homemade coleslaw and sliced watermelon for an easy summer supper—without turning on the oven!

Helene

Rosemary Thyme 🌿😊
 Fall in Love with Home Again💛🏡

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Slow Cooker Farmhouse Taco Soup

🌮 Slow Cooker Farmhouse Taco Soup

There are some meals that simply make a house feel like home.

Taco soup has always been one of those recipes for us. I love that I can spend just a few minutes getting everything ready in the morning, and by dinnertime the house is filled with the wonderful aroma of herbs, spices, and a warm meal waiting for everyone.

One thing I’ve learned over the years is that convenience doesn’t have to come from a seasoning packet. By using simple pantry herbs and spices, you can create wonderful flavor while keeping the sodium lower and adjusting the seasonings to your family’s taste.

This has become one of those dependable recipes that I know I’ll make again and again, especially as we move into soup season. It also freezes beautifully, making future dinners even easier.

💛 QUESTION OF THE DAY:

Do you have a favorite soup that always makes your house feel cozy?

I’d love to hear about it in the comments!

🌿 Slow Cooker Farmhouse Taco Soup

Serves: 8

Ingredients

  • 1 pound lean ground beef (90–93% lean)
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced

Homemade Taco Seasoning

  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes (optional)

Soup

  • 1 (14.5-ounce) can no-salt diced tomatoes
  • 1 (10-ounce) can mild diced tomatoes with green chilies
  • 1 (15-ounce) can no-salt tomato sauce
  • 1 (15-ounce) can no-salt black beans, rinsed and drained
  • 1 (15-ounce) can no-salt kidney beans, rinsed and drained
  • 1 (15-ounce) can no-salt corn, drained (or 1½ cups frozen corn)
  • 4 cups unsalted beef broth
  • 1 tablespoon tomato paste
  • Juice of ½ lime

Optional Toppings

  • Plain nonfat Greek yogurt
  • Reduced-fat shredded cheddar cheese
  • Diced avocado
  • Fresh cilantro
  • Green onions
  • Baked tortilla strips or crushed baked tortilla chips
  • Lime wedges

Directions

  1. Brown the ground beef in a skillet over medium heat. Drain excess fat if needed.
  2. Add the onion, bell pepper, and garlic, cooking for about 5 minutes until they begin to soften.
  3. Stir in the taco seasoning ingredients and cook for about 30 seconds, just until fragrant.
  4. Transfer the mixture to your slow cooker.
  5. Add the tomatoes, tomato sauce, beans, corn, tomato paste, and beef broth. Stir well.
  6. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  7. Stir in the fresh lime juice just before serving.
  8. Ladle into bowls and add your favorite toppings.

🌿 Rosemary Thyme Prep Ahead

Brown the beef and cook the onion, bell pepper, and garlic the evening before. Stir in the seasonings, cool, and refrigerate overnight.

In the morning, simply add the cooked mixture and the remaining ingredients to your slow cooker, stir, and let it cook while you enjoy your day.

A few minutes of preparation today can make tomorrow’s dinner wonderfully simple.

❄️ Freezer Friendly

Allow the soup to cool completely before freezing in meal-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of unsalted beef broth if needed.

💛 Rosemary Thyme Tip

Serve this soup with a simple green salad or a slice of whole grain cornbread for a comforting meal that’s easy enough for a busy weeknight and cozy enough for a quiet weekend at home.

As always, I hope this recipe brings a little warmth, comfort, and peace to your table. Wishing you and your family a peaceful and blessed day.

🌿 Images in this post were created or enhanced with AI assistance.

💛 Helene
🌿 Rosemary Thyme
Fall in Love with Home Again 🏡

Creamy Rosemary & White Bean Carrot Soup

Creamy Rosemary & White Bean Carrot Soup

💛 QUESTION OF THE DAY:

Have you ever found yourself with more of one ingredient than you planned? What delicious ways have you found to use it?🥕

This week at Rosemary Thyme has become a little “Carrot Week!”

After sharing my Mediterranean Carrot & Chickpea Salad, I still had plenty of carrots waiting in the refrigerator. Rather than letting them go to waste, I started thinking about one of my favorite kinds of meals…a warm pot of homemade soup.

There’s something so comforting about taking a few simple ingredients from the pantry and refrigerator and turning them into something nourishing for the people we love. This soup is creamy without heavy cream, hearty from butter beans, and filled with the fresh aroma of rosemary and thyme. It’s the kind of meal that’s perfect with a slice of crusty bread and a quiet evening at home.

I hope it inspires you to use what you already have in your kitchen and discover just how wonderful simple ingredients can be.

🥣 Creamy Rosemary & White Bean Carrot Soup

Servings: 6

Ingredients

* 2 tablespoons extra virgin olive oil

* 1 medium onion, diced

* 2 celery stalks, diced

* 2 pounds carrots, peeled and sliced

* 2 (15-ounce) cans no-salt-added butter beans or cannellini beans, drained and rinsed

* 4 cups unsalted or low-sodium chicken broth

* 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried)

* 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

* 1 bay leaf

* ½ teaspoon black pepper

* Salt to taste, if needed

* ½ cup plain nonfat Greek yogurt, plus more for serving (optional)

* 1 tablespoon fresh lemon juice

Directions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion and celery and cook for about 5–6 minutes until softened.

2. Stir in the carrots and cook for another 3 minutes.

3. Add the butter beans, chicken broth, rosemary, thyme, bay leaf, and black pepper.

4. Bring to a gentle boil, then reduce the heat and simmer for 25–30 minutes, or until the carrots are very tender.

5. Remove the bay leaf.

6. Blend the soup until smooth using an immersion blender, or carefully blend in batches.

7. Stir in the Greek yogurt and fresh lemon juice until well combined.

8. Taste and adjust the seasoning if needed.

9. Serve with an extra dollop of Greek yogurt, a sprinkle of fresh rosemary or thyme, and warm whole-grain bread.

🌿 Rosemary Thyme Kitchen Note

Butter beans create an incredibly creamy texture while adding protein and fiber. This soup also freezes beautifully, making it a wonderful meal to prepare ahead for busy days.

May your home be filled with the comforting aroma of homemade soup, grateful hearts around your table, and the simple joy of making something wonderful from what you already have.

🌿 Images in this post were created or enhanced with AI assistance.

⬇️ See the printable recipe card in the comments. ⬇️

💛 Helene

🌿 Rosemary Thyme

Fall in Love with Home Again 🏡

Slow Cooker Cubed Steak with Creamy Onion Sauce

Slow Cooker Cubed Steak with Creamy Onion Sauce 🌿

There was a time when many slow cooker cubed steak recipes started with a can of soup and a seasoning packet. They were easy, affordable, and helped many families get supper on the table after a long day.

Lately, I’ve found myself looking for ways to make some of those familiar comfort foods with ingredients I already keep in my kitchen. This version uses sweet onions, beef broth, Greek yogurt, and our Rosemary Thyme Herb Blend to create a creamy, savory sauce that tastes like it simmered all day—because it did.

The cubed steak becomes fork-tender, the onions melt into the sauce, and a handful of broccoli added near the end brings a little color and freshness to the meal. Served over brown rice, it’s the kind of supper that feels like home.

✨ RECIPE ✨

Ingredients

• 2 pounds cubed steak

• 1 large sweet onion, sliced

• ¾ cup unsalted beef broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon Rosemary Thyme Herb Blend

• 2 cups broccoli florets, cut into bite-sized pieces

Creamy Finish

• 1 cup plain Greek yogurt

• 2 tablespoons cornstarch

• 2 tablespoons cold water

Instructions

1. Layer the sliced onions in the bottom of a slow cooker.

2. Place the cubed steak over the onions.

3. Whisk together the beef broth, Worcestershire sauce, and Rosemary Thyme Herb Blend. Pour over the steak.

4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

5. During the last 30–45 minutes of cooking, add the broccoli florets.

6. Mix the cornstarch and cold water to make a slurry. Stir into the cooking liquid and allow the sauce to thicken slightly.

7. Place the Greek yogurt in a bowl. Slowly whisk in about ½ cup of the hot cooking liquid to temper the yogurt.

8. Stir the yogurt mixture into the slow cooker and heat gently for 15–20 minutes. Do not boil.

9. Serve over cooked brown rice.

🌿 Kitchen Note

Many traditional slow cooker cubed steak recipes rely on canned soups and seasoning packets for flavor. This version takes a different path, using real ingredients to create a creamy sauce while keeping the sodium a little lower and the ingredient list a little simpler. At Rosemary Thyme, we believe small changes made one meal at a time can help create a healthier kitchen without giving up the comfort foods we love.

🔴 QUESTION OF THE DAY

What comfort-food recipe from your family would you like to see updated with a few simple, lower-sodium ingredients?

Have a peaceful and blessed day.

Helene

Rosemary Thyme

Fall In Love with Home Again

Slow Cooker Barbecue Brisket

ROSEMARY THYME SLOW COOKER BARBECUE BRISKET 🌿

For years, whenever smoke from the grill blew into my face, Dennis would tell me to say, “I don’t like bunny rabbits.”

He later informed me this came from old folklore. I tried it. Repeatedly.

The smoke remained unconvinced. 😅🔥💨

These days I’ve found a simpler solution.

No smoker.

No grill.

No standing outside in the summer heat.

Just a slow cooker quietly doing all the work while I go about my day.

This brisket develops rich barbecue flavor from smoked paprika, herbs, tomato sauce, and a touch of maple syrup. The result is tender, sliceable beef with all the comfort of traditional barbecue and none of the babysitting.

If you’re looking for a summer meal that’s easy enough for a weekday and special enough for Sunday dinner, this one might become a favorite.

🥩 Rosemary Thyme Slow Cooker Barbecue Brisket

Yield: 8–10 servings

Prep Time: 15 minutes

Cook Time: 8–10 hours on LOW

INGREDIENTS

Brisket:

• 4–5 pound beef brisket

• 2 large sweet onions, sliced thick

• 2 celery stalks, cut into chunks

• 2 carrots, cut into chunks

Smoky Brisket Rub:

• 2 tablespoons smoked paprika

• 1 tablespoon paprika

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon powdered rosemary

• 1 teaspoon powdered thyme

• 1 teaspoon black pepper

• 1 teaspoon kosher salt

• 1 teaspoon dry mustard

• ½ teaspoon ground cumin

• ¼ teaspoon cayenne pepper (optional)

Rosemary Thyme Smoky Barbecue Sauce:

• 1 (15-ounce) can tomato sauce

• 2 tablespoons tomato paste

• ¼ cup pure maple syrup

• 2 tablespoons apple cider vinegar

• 1 tablespoon Worcestershire sauce

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon black pepper

• ½ teaspoon liquid smoke (optional)

DIRECTIONS

1. Pat the brisket dry with paper towels.

2. Combine all rub ingredients and coat the brisket generously on all sides.

3. Place onions, celery, and carrots in the bottom of a slow cooker.

4. Set the brisket on top of the vegetables.

5. Whisk together all sauce ingredients.

6. Pour half of the sauce over the brisket.

7. Cover and cook on LOW for 8–10 hours, or until fork tender.

8. Remove brisket to a cutting board and rest for 15 minutes.

9. Skim excess fat from the cooking liquid.

10. Stir the remaining sauce into the cooking liquid.

11. Slice brisket against the grain.

12. Spoon sauce over the sliced brisket before serving.

🌿 Rosemary Thyme Kitchen Note

The extra smoked paprika helps recreate some of the flavor we normally associate with outdoor barbecue. If you enjoy a more pronounced smoky flavor, the optional liquid smoke adds another layer of depth without ever lighting a smoker.

🕊️ May your kitchen be filled with simple meals, peaceful moments, and the quiet comfort of caring for the people you love one plate at a time. 🌿💛

📌 Save this recipe for the next time you want barbecue without standing outside in the summer heat.

🔴 QUESTION OF THE DAY

Are you a smoker, grill, oven, or slow-cooker brisket person?

I’d love to hear how you make yours!