Crock-Pot potatoes carrots celery!

Step 3: Season and Add Liquid

Sprinkle salt, pepper, and dried thyme over the vegetables. Pour the broth evenly over the top, making sure the liquid reaches most of the vegetables. Add the bay leaf for extra depth of flavor.

Step 4: Slow Cook

Cover the Crock-Pot with the lid and cook on low for 6–7 hours or on high for 3–4 hours. The vegetables should be tender when pierced with a fork but still hold their shape. Resist the urge to stir too often; the slow cooking process works best undisturbed.

Step 5: Finish and Serve

Once cooked, remove the bay leaf. Taste and adjust seasoning if needed. Drizzle a little extra olive oil or melted butter for richness. Garnish with fresh herbs or a sprinkle of Parmesan cheese to elevate the dish. Serve warm as a side with roasted meats, grilled fish, or enjoy it on its own with a slice of crusty bread.

Tips for Success

• Cut Evenly: Uniformly sized pieces ensure the potatoes, carrots, and celery cook at the same rate.
• Don’t Overcrowd: Overloading the Crock-Pot can result in uneven cooking. Keep a 1-inch space below the lid.
• Flavor Variations: Add a splash of white wine, a pinch of smoked paprika, or a dollop of Dijon mustard to enhance the depth of flavor.
• Make Ahead: This dish tastes even better the next day, making it perfect for meal prep.

Crock-Pot Potatoes, Carrots, and Celery is proof that simple ingredients, combined with a little patience, can create a dish full of warmth, flavor, and comfort. Whether for a family dinner or a special occasion, this slow-cooked medley is always a crowd-pleaser.

If you want, I can also make a creamy version with a rich sauce that turns this simple vegetable medley into a full, comforting side dish—perfect for winter dinners. Do you want me to do that?