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slow cooker beef chops potatoes

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.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
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.
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