Description

This Low Carb Slow Cooker Italian Beef is a delicious, tender, and flavorful dish perfect for a hearty meal. Slow cooked with pepperoncini peppers, Italian seasonings, and beef stock, this recipe delivers succulent shredded beef with a tangy dipping sauce, ideal for low carb diets. It can be served with low carb veggies or used to make sandwich-style meals for added versatility.

Ingredients

Scale

Beef and Seasonings

4 pound boneless beef chuck roast, fat trimmed and cut into large 6 inch x 6 inch chunks
2 teaspoons salt
1 teaspoon pepper

Cooking Liquids and Aromatics

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 (e.g. McCormick “Perfect Pinch Italian Seasoning”)
1 teaspoon onion powder
1 bay leaf

Toppings and Serving Suggestions

Shredded provolone, mozzarella, or Italian blend cheese (for topping)
Additional veggies for serving: cauliflower rice, spaghetti squash, or zucchini noodles (optional)
Sandwich rolls or sub rolls (optional, if not following low carb diet)

Instructions

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 dried Italian seasonings. Stir to combine all ingredients well.
Season the Beef: Trim fat from the beef chuck roast and cut into 6-inch chunks. Generously season each piece with 2 teaspoons salt and 1 teaspoon pepper to enhance flavor.
Sear the Beef: Heat olive oil in a large skillet over high heat. Once hot, carefully add the beef chunks and sear on all sides, rotating every 2-3 minutes until browned. Remove beef and place it evenly into the slow cooker, pouring any reserved pan juices on top.
Slow Cook the Beef: Cover the slow cooker with the lid and reduce heat to low. Cook for 6 hours until the meat is very tender and easily shredded.
Prepare the Dipping Sauce: After cooking, remove the slow cooker lid and switch to warm setting. Drain 3-4 cups of cooking liquid into a bowl, skim off excess fat, and strain to remove solids. Transfer the strained liquid to a sauté pan and simmer on stovetop for 4-5 minutes to reduce and thicken slightly. Pour the reduced sauce into a serving bowl.
Shred and Assemble: Remove the beef from the slow cooker and shred using two forks. Place shredded beef on a platter along with the cooked onions and pepperoncini peppers (remove stems). Top the beef with shredded provolone, mozzarella, or Italian blend cheese. If needed, microwave briefly to melt the cheese.
Serve: Serve the shredded Italian beef with the warm reduced cooking liquid as a dipping sauce. Pair with low carb sides such as cauliflower rice, spaghetti squash, or zucchini noodles. Alternatively, use sandwich rolls to make subs or sliders if not following a low carb diet.

Notes

Trim visible fat from the beef to keep the dish lean and reduce greasiness.
Searing the beef before slow cooking enhances the flavor by developing a rich browned crust.
The reduced cooking liquid makes a flavorful dipping sauce—do not skip simmering to concentrate flavors and reduce fat.
Optionally, soak sandwich rolls in the sauce for Italian beef sandwiches if a low carb diet is not being followed.
Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.
Use gluten-free Italian seasoning to keep the dish gluten free if needed.

Prep Time: 20 minutes
Cook Time: 6 hours 10 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Italian-American

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