slow cooker beef chops potatoes

Slow cooker beef chops with potatoes is the heartwarming, one-pot meal you’ve been searching for, offering minimal fuss for maximum flavor. This recipe is incredibly useful for busy weeknights or when you simply crave a deeply satisfying, effortless dinner.

Key Ingredients for Slow Cooker Beef Chops With Potatoes:

• 2 pounds bone-in beef chuck chops (about 4-6 chops), trimmed of excess fat
• 1.5 pounds Yukon Gold potatoes, scrubbed and cut into 1.5-inch chunks
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup dry red wine (like Cabernet Sauvignon or Merlot)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 tablespoons all-purpose flour (optional, for thickening)
• Fresh parsley, chopped, for garnish

How to Make Slow Cooker Beef Chops With Potatoes:

Prepare to be amazed by how easily this slow cooker beef chops with potatoes comes together, delivering incredibly tender beef and perfectly cooked potatoes in a rich, flavorful broth. The beauty of this dish lies in its simplicity; just a few minutes of prep before the slow cooker does all the hard work. The resulting meal is profoundly satisfying, boasting a deep, savory flavor and a wonderfully tender texture that melts in your mouth. The preparation time is around 20 minutes, and the cooking time is a hands-off 6-8 hours on low or 3-4 hours on high.

Step-by-Step Instructions:

1. Prepare the Beef Chops: Pat the beef chuck chops dry with paper towels. Season them generously on all sides with salt and black pepper. If you’d like a slightly richer flavor and to help thicken the sauce later, you can lightly dredge the chops in the all-purpose flour at this stage.

2. Layer the Aromatics: Place the thinly sliced yellow onion at the bottom of your slow cooker insert. This will create a bed for the beef and allow it to infuse the onions with flavor as it cooks.

3. Add the Beef and Potatoes: Arrange the seasoned beef chuck chops on top of the onions. Scatter the Yukon Gold potato chunks evenly around and over the beef chops.

4. Whisk Together the Liquids and Seasonings: In a medium bowl or directly in your measuring cup, whisk together the beef broth, dry red wine, Worcestershire sauce, minced garlic, tomato paste, dried thyme, and dried rosemary. Pour this flavorful liquid mixture evenly over the beef and potatoes in the slow cooker.

5. Set for Slow Cooking: Cover the slow cooker and set it to cook on Low for 6-8 hours or on High for 3-4 hours. The exact cooking time will depend on your slow cooker’s wattage and the size of your beef chops and potato pieces. The beef should be fork-tender, and the potatoes should be easily pierced with a fork.

6. Check for Doneness and Adjust (Optional): Before serving, carefully check the tenderness of the beef and potatoes. If desired, you can remove the beef chops and potatoes to a serving platter and, if the sauce is too thin for your liking, you can create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the hot liquid in the slow cooker over medium-high heat on the stovetop until thickened. However, the flour dredge on the beef often makes this unnecessary.

7. Serve: Ladle the tender beef chops and potatoes into bowls, ensuring each serving gets a generous amount of the rich, savory sauce. Garnish with fresh chopped parsley for a vibrant touch.

Why You’ll Love This Slow Cooker Beef Chops With Potatoes:

You’ll absolutely adore this slow cooker beef chops with potatoes for its sheer comfort and incredible flavor. The star of the show is undoubtedly the fall-apart tender beef, infused with the savory goodness of the broth and herbs, making every single bite a delight. This recipe is a fantastic money-saver, transforming more budget-friendly chuck cuts into a meal that tastes like it came from a high-end restaurant, all without the hefty price tag. Plus, the inclusion of hearty potatoes soaking up all that delicious sauce makes it a complete and satisfying meal in one pot, unlike a simple pan-seared pork chop that requires more side dishes.

This dish is the epitome of stress-free cooking; it’s so wonderfully forgiving, allowing you to get on with your day while dinner practically makes itself. Imagine coming home to the most inviting aroma, ready to serve a meal that feels both luxurious and incredibly humble. So, ditch the takeout menus and give this simple yet spectacular slow cooker beef chops with potatoes a try – your taste buds and your wallet will thank you!

Storing and Reheating Tips:

Once your delicious slow cooker beef chops with potatoes have cooled down, it’s time to think about storing any leftovers. For optimal freshness, transfer the cooled dish to an airtight container and refrigerate. It will stay delicious in the refrigerator for up to 3-4 days.

To reheat, you have a few excellent options. You can gently reheat individual portions in the microwave, stirring occasionally for even heating, until warmed through. Alternatively, you can reheat larger quantities in a pot on the stovetop over low heat, again stirring periodically. For an even deeper flavor and to recapture some of that slow-cooked magic, you can also reheat it in a 300°F (150°C) oven until heated through, about 20-30 minutes.

If you want to prepare this meal ahead of time for future enjoyment, freezing is a great idea. Allow the cooked dish to cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy it again, thaw the frozen portions in the refrigerator overnight before reheating using your preferred method.

Final Thoughts:

This slow cooker beef chops with potatoes is more than just a recipe; it’s an invitation to effortless, deeply satisfying home-cooked meals. Give it a try this week and discover the magic of slow cooking for yourself. You won’t be disappointed with the tender beef and flavorful potatoes that result!

Slow Cooker Beef Chops With Potatoes

Slow cooker beef chops with potatoes is the heartwarming, one-pot meal you’ve been searching for, offering minimal fuss for maximum flavor. This recipe is incredibly useful for busy weeknights or when you simply crave a deeply satisfying, effortless dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 4 chops

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds bone-in beef chuck chops about 4-6 chops, trimmed of excess fat
• 1.5 pounds Yukon Gold potatoes scrubbed and cut into 1.5-inch chunks
• 1 large yellow onion thinly sliced
• 3 cloves garlic minced
• 1 cup beef broth
• 1/2 cup dry red wine like Cabernet Sauvignon or Merlot
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• 2 tablespoons all-purpose flour optional, for thickening
• N/A Fresh parsley chopped, for garnish

Equipment

• Slow Cooker
• Paper towels
• Medium Bowl
• Measuring cup
• For Serving Platter
• Stovetop
• – Oven
• Airtight container
• Freezer-safe containers
• Heavy-duty freezer bags
• Microwave
• Pot

Method

 

1. Pat the beef chuck chops dry with paper towels. Season them generously on all sides with salt and black pepper. If you’d like a slightly richer flavor and to help thicken the sauce later, you can lightly dredge the chops in the all-purpose flour at this stage.
   1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons all-purpose flour, 2 pounds bone-in beef chuck chops
2. Place the thinly sliced yellow onion at the bottom of your slow cooker insert. This will create a bed for the beef and allow it to infuse the onions with flavor as it cooks.
   1 large yellow onion
3. Arrange the seasoned beef chuck chops on top of the onions. Scatter the Yukon Gold potato chunks evenly around and over the beef chops.
   2 pounds bone-in beef chuck chops, 1.5 pounds Yukon Gold potatoes
4. In a medium bowl or directly in your measuring cup, whisk together the beef broth, dry red wine, Worcestershire sauce, minced garlic, tomato paste, dried thyme, and dried rosemary. Pour this flavorful liquid mixture evenly over the beef and potatoes in the slow cooker.
   1 cup beef broth, 1/2 cup dry red wine, 2 tablespoons Worcestershire sauce, 3 cloves garlic, 1 tablespoon tomato paste, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
5. Cover the slow cooker and set it to cook on Low for 6-8 hours or on High for 3-4 hours. The exact cooking time will depend on your slow cooker’s wattage and the size of your beef chops and potato pieces. The beef should be fork-tender, and the potatoes should be easily pierced with a fork.
6. Before serving, carefully check the tenderness of the beef and potatoes. If desired, you can remove the beef chops and potatoes to a serving platter and, if the sauce is too thin for your liking, you can create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the hot liquid in the slow cooker over medium-high heat on the stovetop until thickened. However, the flour dredge on the beef often makes this unnecessary.
   2 pounds bone-in beef chuck chops, 1.5 pounds Yukon Gold potatoes
7. Ladle the tender beef chops and potatoes into bowls, ensuring each serving gets a generous amount of the rich, savory sauce. Garnish with fresh chopped parsley for a vibrant touch.
   2 pounds bone-in beef chuck chops, 1.5 pounds Yukon Gold potatoes, N/A Fresh parsley

Notes

Storing: Refrigerate in an airtight container for up to 3-4 days. Reheating: Microwave, stovetop over low heat, or oven at 300°F (150°C) for 20-30 minutes. Freezing: Cool completely, portion into freezer-safe containers or bags for up to 2-3 months. Thaw in the refrigerator before reheating.