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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/low-carb-slow-cooker-italian-beef-recipe/