Description

This Low Carb Slow Cooker Italian Beef recipe delivers tender, flavorful beef infused with tangy pepperoncini and Italian seasonings. Perfect for a comforting meal, it’s easy to prepare in a slow cooker and pairs well with low-carb sides like cauliflower rice or zucchini noodles. The reduced cooking liquid doubles as a delicious dipping sauce, and the melted cheese topping adds a savory finish.

Ingredients

Scale

Beef and Seasoning

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

Slow Cooker Ingredients

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 seasoning
1 teaspoon onion powder
1 bay leaf

Toppings and Serving

Shredded provolone, mozzarella, or Italian blend cheese (optional, for melting on top)

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 Italian seasoning. Stir gently to combine all ingredients. You’ll reduce the heat later after adding the beef.
Season and Cut Beef: Cut the beef chuck roast into evenly sized 6-inch chunks, trimming off any visible fat. Season the pieces thoroughly with 2 teaspoons of salt and 1 teaspoon of pepper to enhance flavor during cooking.
Sear the Beef: Heat the olive oil in a large skillet over high heat. Once hot, add the beef pieces carefully and sear them on all sides, rotating every 2-3 minutes until browned. This step locks in juices and adds depth of flavor. Remove the beef from the skillet and transfer to the slow cooker, including any pan juices.
Slow Cook the Beef: Arrange the beef in a single layer in the slow cooker liquid. Cover with the lid and reduce the heat setting to low. Cook the beef slowly for 6 hours until tender and easily shreddable.
Reduce Cooking Liquid: After cooking, remove the lid and switch the slow cooker to the ‘warm’ setting. Drain about 3-4 cups of the cooking liquid into a bowl, skimming off any excess fat. Strain the liquid to remove solids, then pour into a sauté pan. Bring the liquid to a simmer on the stovetop and cook for 4-5 minutes to reduce and concentrate flavors. Transfer the reduced sauce to a serving bowl.
Shred and Serve: Remove the Italian beef from the slow cooker and shred it with two forks. Arrange the shredded beef on a large platter and top with the cooked onions and pepperoncini (remove stems first). Sprinkle shredded cheese on top and warm in the microwave briefly if needed to melt the cheese.
Enjoy Your Meal: 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, or serve on sandwich rolls if not following a low-carb diet.

Notes

Choosing a well-marbled chuck roast helps keep the meat tender and flavorful during slow cooking.
Searing the beef before slow cooking enhances the taste by creating a rich, caramelized crust.
Be careful when skimming fat from the cooking liquid to avoid losing too much flavor.
Use gloves or a fork when removing pepperoncini stems to avoid direct contact with juices that may irritate skin.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
For stuffing into sub sandwiches, use the reduced cooking liquid as a moistening dip to keep the bread from drying out.

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

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