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Low Carb Italian Beef (Slow Cooker)

This Low Carb Italian Beef is a fool proof slow-cooker meal of tender, fall apart beef in a zippy pepperoncini pepper gravy.    An easy dinner recipe that will please a crowd!

Partial platter of slow cooker low carb italian beef with pepperoncini and melted cheese

Crock pot recipes are a busy person’s best friend…. And this Italian beef crock pot style is the perfect make-ahead meal.

After a day of hands-free cooking, you’ll have tender, fall-apart beef in a flavorful gravy topped with crisp vinegary pepperoncini peppers. 

How to make Italian Beef in the slow cooker…

  • First, turn the slow cooker on high and add beef stock, pepperoncini, onion, garlic, onion powder, bay leaf, and Italian seasonings. (You will turn the crock pot down to low after the beef has been added.)
  • Cut the beef into evenly sized 6-inch chunks and trim off any fat you see. Season the pieces with salt and pepper.
  • Add olive oil to a large skillet and turn the heat to high. When the pan is hot, carefully add the meat to the pan and sear on all sides, rotating every 2-3 minutes.
  • Remove the meat from the pan and add it to the slow cooker. Try to get all the meat into a single layer in the liquid, and cover with the lid.
  • Turn the slow cooker down to low, and cook for 6 hours.
  • Remove the lid and turn the slow cooker down to warm. Drain off the cooking liquid into a bowl (there should be around 3-4 cups). Remove any of the oily fat you can. Then pour the cooking liquid through a strainer to remove any bits and pieces. Add the liquid to saute pan, bring to a simmer on the stovetop, and cook for 4-5 minutes.
  • Remove the Italian beef from the crock pot and pull or shred it using two forks. Place it on a large plate or platter and top it off with some shredded provolone, mozzarella, or Italian blend cheese. If needed, heat the plate in the microwave to melt the cheese, and enjoy!
Eye level partial platter of shredded crock pot italian beef

This Italian Beef recipe makes for the perfect no-fuss meal!

plate of italian beef with melted cheese

Low Carb Italian Beef (Slow Cooker)

Yield: 12 Servings
Prep Time: 10 minutes
Cook Time: 6 hours 15 minutes
Total Time: 6 hours 25 minutes

This Low Carb Italian Beef is a fool proof slow-cooker meal of tender, fall apart beef in a zippy pepperoncini pepper gravy. An easy dinner recipe that will please a crowd!

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 (for gluten-free, use McCormick "Perfect Pinch Italian Seasoning."
  • 1 teaspoon onion powder
  • 1 bay leaf

Instructions

  1. First, turn the slow cooker on high and add the beef stock, pepperoncini peppers, onion, garlic, onion powder, bay leaf, and Italian seasonings. Stir these ingredients to combine them.
  2. Cut the beef into evenly sized 6-inch chunks and cut off any fat you see. Season the pieces with 2 teaspoons salt and 1 teaspoon pepper.
  3. Add olive oil to a large skillet and turn the heat to high. When the pan is hot, carefully add the meat to the pan and sear on all sides, rotating every 2-3 minutes.
  4. Remove the meat from the pan and add it to the slow cooker, along with any pan juices from searing the meat. Try to get all the meat into a single layer in the liquid, and cover with the lid.
  5. Turn the slow cooker down to low, and cook for 6 hours.
  6. Remove the lid and turn the slow cooker down to warm. Drain off the cooking liquid into a bowl (there should be around 3-4 cups). Remove any of the oily fat you can, strain the liquid, then add it to a saute pan. Bring to a simmer on the stovetop, and cook for 4-5 minutes. Transfer the reduced cooking liquid to a serving bowl (or gravy bowl).
  7. Remove the Italian beef from the crock pot and pull or shred it using two forks. Place it on a large plate or platter, then transfer onions and pepperoncini onto the platter. Remove any stems from the pepperoncini, then top with some shredded provolone, mozzarella, or Italian blend cheese. If needed, heat the plate in the microwave to melt the cheese, and enjoy!
  8. Serve with the reduced cooking liquid as a dipping sauce, and pair with your favorite veggies like cauliflower rice, spaghetti squash, or zucchini noodles. (Or if you are not following a low carb diet, you can use your favorite sandwich roll to create sub sandwiches, sliders, hoagies, etc.)
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 410Total Fat 26gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 14gCholesterol 125mgSodium 892mgCarbohydrates 7gFiber 1gSugar 4gProtein 39g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!

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