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Low Carb Slow Cooker Italian Beef Tastiest Dinner Recipe featured image showcases a delicious and easy low-carb meal cooked in a slow cooker.

Low Carb Slow Cooker Italian Beef

This Low Carb Slow Cooker Italian Beef recipe delivers tender, juicy, and flavorful beef with minimal effort. Perfect for a quick weeknight dinner or a casual weekend gathering, it's a versatile and healthy option that can be served in various ways.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 pound chuck roast
  • 1 tablespoon olive oil
  • 2 cups low sodium beef broth
  • 1 packet Italian dressing mix
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 cup sliced pepperoncini peppers
  • 1/4 cup pepperoncini juice
  • 1 bay leaf
  • Salt and pepper to taste

Equipment

  • Slow cooker
  • large skillet
  • Measuring cups
  • Measuring spoons
  • fork
  • knife
  • cutting board

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper. Sear on all sides until browned, about 3-4 minutes per side.
  2. Place the seared roast into the slow cooker.
  3. Pour in the beef broth, Italian dressing mix, Italian seasoning, garlic powder, onion powder, oregano, pepperoncini peppers, and pepperoncini juice. Add the bay leaf.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The beef should be very tender and easily shreddable.
  5. Once the beef is cooked, remove it from the slow cooker and shred it with two forks.
  6. Return the shredded beef to the slow cooker and let it simmer in the sauce for another 30 minutes to absorb all the delicious flavors.
  7. Serve hot and enjoy!

Notes

For a spicier flavor, add more pepperoncini peppers or a pinch of red pepper flakes. To thicken the sauce, whisk together 1 tablespoon of cornstarch or xanthan gum with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.