Low Carb Slow Cooker Italian Beef Recipe

Introduction

This Low Carb Slow Cooker Italian Beef is a flavorful and tender dish perfect for a comforting meal. Slow-cooked to perfection, it features juicy beef infused with tangy pepperoncini and Italian seasonings. Ideal for busy days and low-carb diets alike.

Ingredients

• 4 pound boneless beef chuck roast, fat trimmed and cut into large 6 inch x 6 inch chunks
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons olive oil
• 12 ounces whole pepperoncini peppers and their juice (one 12-ounce jar)
• 2 cups beef stock
• 1 large onion, peeled, cut in half and sliced
• 5 large cloves garlic, peeled and chopped
• 2 tablespoons dried Italian seasonings
• 1 teaspoon onion powder
• 1 bay leaf

Instructions

1. Step 1: Turn the slow cooker on high. Add the beef stock, pepperoncini peppers with their juice, sliced onion, chopped garlic, onion powder, bay leaf, and Italian seasonings. Stir to combine.
2. Step 2: Cut the beef into evenly sized 6-inch chunks and trim off any visible fat. Season the pieces with salt and pepper.
3. Step 3: Heat olive oil in a large skillet over high heat. When hot, sear the beef chunks on all sides, turning every 2-3 minutes until browned. Remove the beef and place it in the slow cooker with any pan juices.
4. Step 4: Arrange the beef in a single layer in the slow cooker. Cover with the lid and reduce the heat to low. Cook for 6 hours.
5. Step 5: After cooking, remove the lid and turn the slow cooker to warm. Drain the cooking liquid into a bowl, skim off any fat, then strain the liquid to remove solids. Pour the strained liquid into a sauté pan and simmer for 4-5 minutes to reduce. Transfer to a serving bowl.
6. Step 6: Remove the beef from the slow cooker and shred it using two forks. Arrange the shredded beef on a platter along with the cooked onions and pepperoncini (remove stems). Top with shredded provolone, mozzarella, or an Italian cheese blend. Warm in the microwave if needed to melt the cheese.
7. Step 7: Serve the shredded Italian beef with the reduced cooking liquid as a dipping sauce. Pair with low-carb sides like cauliflower rice, spaghetti squash, or zucchini noodles. For non low-carb options, serve on sandwich rolls as subs or sliders.

Tips & Variations

• For extra flavor, sear the beef in batches without overcrowding the pan to get a good crust.
• You can substitute dried Italian seasoning with a mix of oregano, basil, thyme, and rosemary if preferred.
• Use provolone or mozzarella for a melty topping, or omit cheese for a dairy-free version.
• If you like it spicier, add a pinch of red pepper flakes to the slow cooker.

Storage

Store leftover Italian beef and sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until hot. This dish also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, you can use chuck roast or other tender cuts suitable for slow cooking. Avoid lean cuts as they may dry out during the long cooking time.

Is this recipe suitable for a keto diet?

Absolutely. This recipe is low in carbohydrates and pairs well with keto-friendly sides, making it perfect for keto and other low-carb diets.

Low Carb Slow Cooker Italian Beef Recipe

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★★★★★

4.8 from 56 reviews

This Low Carb Slow Cooker Italian Beef recipe features tender, flavorful beef chuck roast slowly cooked with pepperoncini peppers, Italian seasonings, and aromatic vegetables. Perfect for a hearty, low-carb meal, the beef is seared for extra depth, slow-cooked to perfection, then shredded and served with a delicious reduced cooking liquid as a dipping sauce. Ideal for pairing with low-carb sides or sandwich rolls for a comforting meal.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 6 hours 10 minutes
• Total Time: 6 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Italian-American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 pound boneless beef chuck roast, fat trimmed and cut into large 6 inch x 6 inch chunks
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons olive oil
• 12 ounces whole pepperoncini peppers and their juice (one 12-ounce jar)
• 2 cups beef stock
• 1 large onion, peeled, cut in half and sliced
• 5 large cloves garlic, peeled and chopped
• 2 tablespoons dried Italian seasonings (gluten-free)
• 1 teaspoon onion powder
• 1 bay leaf

Instructions

1. Prepare Slow Cooker Base: Turn the slow cooker on high and add beef stock, pepperoncini peppers with their juice, sliced onion, chopped garlic, onion powder, bay leaf, and Italian seasonings. Stir to combine all ingredients.
2. Season Beef: Cut beef into evenly sized 6-inch chunks, trimming off any visible fat. Season all pieces with 2 teaspoons salt and 1 teaspoon pepper for balanced flavor.
3. Sear Beef: Heat olive oil in a large skillet over high heat. Carefully add the beef chunks and sear on all sides, turning every 2-3 minutes until browned. Remove beef and transfer it to the slow cooker along with any pan juices, arranging in a single layer.
4. Slow Cook: Cover the slow cooker with its lid and reduce the heat setting to low. Cook the beef for 6 hours to develop tenderness and infuse flavors.
5. Reduce Cooking Liquid: After 6 hours, remove the lid and switch the slow cooker to warm. Drain the cooking liquid into a bowl (approx. 3-4 cups), skimming off any oily fat. Strain the liquid to remove solids, then transfer to a sauté pan. Bring to a simmer over stovetop heat and reduce for 4-5 minutes to concentrate flavors. Pour the reduced liquid into a serving or gravy bowl.
6. Shred Beef and Assemble: Remove beef from the slow cooker and shred it with two forks. Place shredded beef on a platter along with the cooked onions and pepperoncini peppers (remove stems). Top with shredded provolone, mozzarella, or Italian blend cheese. If desired, microwave briefly to melt the cheese.
7. Serve: Serve the shredded Italian beef hot with the reduced cooking liquid as a dipping sauce. Accompany with low-carb sides such as cauliflower rice, spaghetti squash, or zucchini noodles. Alternatively, serve as sandwiches using favorite rolls for a classic Italian beef sub.

Notes

• Be sure to trim excess fat from the beef chunks to reduce grease in the final dish.
• Searing the beef is essential for developing deep, rich flavors before slow cooking.
• Use pepperoncini peppers with their juice to add tangy heat and moisture.
• Reducing the cooking liquid intensifies flavor and makes a delicious dipping sauce.
• This recipe is ideal for low-carb diets; adjust sides accordingly.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Keywords: Italian beef, slow cooker beef, low carb recipe, Italian cooking, pepperoncini beef, shredded beef, slow cooker dinner