Low Carb Slow Cooker Italian Beef
Low Carb Slow Cooker Italian Beef is a tender shredded beef dish cooked with pepperoncini, garlic, and Italian herbs.
Ingredients
- 4 pounds boneless beef chuck roast trimmed and cut into large chunks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 12 ounces whole pepperoncini peppers with juice
- 2 cups beef stock
- 1 large onion sliced
- 5 large cloves garlic chopped
- 2 tablespoons dried Italian seasoning
- 1 teaspoon onion powder
- 1 bay leaf
Instructions
Prepare the slow cooker.
- Turn the slow cooker to high and add beef stock, pepperoncini peppers with their juice, sliced onion, chopped garlic, onion powder, bay leaf, and Italian seasoning. Stir to combine.
Season the beef.
- Cut the beef chuck roast into evenly sized chunks and trim any visible fat. Season with salt and black pepper.
Sear the beef.
- Heat olive oil in a large skillet over high heat. Once hot, add the beef pieces and sear on all sides, turning every 2–3 minutes until browned.
Transfer to slow cooker.
- Add the seared beef to the slow cooker along with any juices from the skillet.
Cook the beef.
- Reduce the slow cooker heat to low and cook for about 6 hours until the beef becomes tender.
Prepare the cooking liquid.
- Remove the lid and switch the slow cooker to warm. Carefully drain the cooking liquid into a bowl.
- Skim off excess fat from the liquid, then strain it through a sieve.
- Pour the strained liquid into a saucepan and simmer for about 4–5 minutes to reduce slightly.
Shred the beef.
- Remove the beef from the slow cooker and shred it using two forks.
- Arrange the shredded beef on a serving platter and top with cooked onions and pepperoncini.
- Serve the Low Carb Slow Cooker Italian Beef with the reduced cooking liquid as a dipping sauce.
Notes
- Serve with cauliflower rice, zucchini noodles, or spaghetti squash for a low-carb meal.