This Low Carb Slow Cooker Italian Beef recipe is the most delicious, fall-apart tender, flavorful, low-carb & keto meal just waiting to be devoured! If you're not concerned with carbs, load this meat along with its sauce and cheese onto some slider buns and enjoy one amazing sandwich.
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This post has been updated since its original publish date in February 2020.
This one’s for all my slow cooker fans!
Today we’re whipping up some Low Carb Slow Cooker Italian Beef! It’s so tender and flavorful my friend – I know you’re gonna love it!
Other than two easy prep steps, you just dump your ingredients into the slow cooker, and let this Italian beef recipe cook itself for 6 hours.
Then, boom! The most tender and delcious meat that melts in your mouth.
If you’re like me, you might be wondering where did this whole Italian Beef concept came from?
As always, I’m here to Google random food facts for you and report back. 😀
Where did Italian Beef come from?
The true origin of Italian Beef is not exactly known. It was said to have been made popular by Italian immigrants in the Chicago area in the early 1900s who worked for local stock yards. The belief is that they would bring home less desirable cuts of meat sold by their employer and slow roast them in a spicy broth.
This produced super tender roasted meat full of flavor from the cooking liquids. Then loaded into Italian bread to make the meal go farther. By the 1950s, local restaurants were offering their own versions, and calling them “Italian Beef Sandwiches.”
“Super tender roasted meat, full of flavor from the spicy broth” – yesss!!! Sign me up!
Not to overwhelm you with facts and information but I thought this was kind of interesting…
... Crock pots didn’t come on the scene until the 1940’s. Originally this beef roast was cooked on a low temp in the oven until it magically became tender and delicious.
But hello! We’re in 2020 and making this yumminess in our slow cookers.
I know you're going to love this Italian Beef Recipe. Let me tell you why...
Why you'll love this recipe:
- Rich In Flavor: Searing the meat infuses even more flavor into the dish. Plus, the slow cooking process allows the meat to soak up all the seasonings.
- Easy to Throw Together: There's two prep steps then you dump it all together and let it cook itself.
- Low in Carbs: This Italian Beef Recipe has only 5 carbs per serving which makes it a great option if you're on a keto or low-carb diet.
- Meal Prep: You get 12 servings from this beef roast recipe so it's prefect for making multiple lunches and dinners throughout the week.
- Feeding a Crowd: If you feel like sharing, this Italian Beef makes a great meal for serving a crowd. It's terrific for game day parties or any get-together with family and friends.
What cut of meat is Italian Beef made from?
When it comes to slow-cooking there are a number of cuts of meat that can work for this recipe. I used a chuck roast which is typically the cut of meat used for Italian Beef.
Any of these cuts of beef would work for this recipe:
- Chuck Roast
- Top or bottom round roast
- Rump roast
- Eye round
- Round tip roast
- Sirloin tip roast
The good news is that these beef roasts are cheaper because they are more tough and have more muscle or connective tissue. They are perfect for cooking in the crock pot since the slow cooking process breaks down the meat and tenderizes it nicely.
I should mention, if not everyone in the family is following a low-carb diet this Italian Beef makes delcious sliders.
Load up some slider buns or hoagie rolls with this hearty goodness and use the meat sauce for dipping.
Then prepare to enjoy the most tasty Italian beef sandwich ever!
How about we discuss how to make this yumminess?
How to make Italian Beef:
- First, turn the slow cooker on high. Add the 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 roast into 6-inch chunks and remove any fat you see. Season 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.
3. Sear the beef roast 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. Remove any of the oily fat you can. Then pour the cooking liquid through a strainer and add to a saute pan. Bring to a simmer 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 and top it off with some shredded cheese.
Storing, Reheating and Freezing:
How to Store the Italian Beef Roast:
Store any beef roast leftovers in an airtight container in the refrigerator. It will keep well for up to 4 days.
How to Reheat Italian Beef Roast:
To reheat, simply warm the beef in a saucepan over medium heat until heated through, or microwave it in a microwave-safe dish for 1-2 minutes.
Can You Freeze Italian Beef?
Yes, this Italian Beef freezes well. Allow the beef roast to cool to room temperature and place it in a freezer-safe bag or container and freeze for up to 3 months. Thaw it in the refrigerator overnight before reheating.
You can enjoy this Slow Cooker Italian Beef recipe straight up with a fork, in low-carb wraps, lettuce wraps , or over some cauliflower rice for a low-carb and keto friendly meal.
Or for others not watching carbs, you can layer it on sandwich rolls and dunk it in that sauce for a delicious and hearty feast!
Either way you’re definitely gonna want seconds!
More Tasty Slow Cooker Recipes:
- Slow Cooker Beef Barbacoa
- Crock-Pot Beef Ragu
- Crockpot Chicken Fajitas
- Slow Cooker Goulash
- Slow Cooker Corned Beef and Cabbage with Bacon
Low Carb Slow Cooker Italian Beef
This slow cooker Italian Beef is the most delicious, fall-apart tender, flavorful, low-carb/keto meal just waiting to be devoured!
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 (I used McCormick "Perfect Pinch Italian Seasoning," which is gluten-free)
- 1 teaspoon onion powder
- 1 bay leaf
Instructions
- 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. (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 cut off any fat you see. Season the pieces with 2 teaspoons salt and 1 teaspoon 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, 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.
- 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. Transfer the reduced cooking liquid to a serving bowl (or gravy bowl).
- 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!
- 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
12Serving Size
5 ouncesAmount Per Serving Calories 314Total Fat 26gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 14gCholesterol 125mgSodium 588mgCarbohydrates 5gNet Carbohydrates 4gFiber 1gSugar 3gSugar Alcohols 0gProtein 31g
Michael
Hi!! I’m prepping this tonight to put on the crock pot while at work tomorrow but I’m confused about something - the recipe says to use the juice, but you replied to comment that you only use the peppers. Should I just pick the peppers out and discard the juice? I’m INSANELY excited to taste this 😍
holly
Hi Michael, I'm excited for you! Sorry for the confusing. You do use the juice. When the meat is cooked and tender, drain the juice into a sauté pan and simmer it to reduce and thicken. If it's not thick enough you can make a mixture of corn starch and water and stir that into the sauce. Good luck!
Ang
Such a great recipe! Flavor was outstanding and if you have leftovers, it makes a fantastic stew!
holly
Hi Ang, thanks so much for your kind words and for the tip about making stew with the leftovers! I'm thrilled you enjoyed the recipe!
TERRI BUTLER
What do you suggest as a side for this?
holly
Hi Terri, if you're keeping it low-carb I think some green beans, roasted broccoli or Brussels sprouts would be tasty. If you're not going for low-carb a baked potato or mashed potatoes would be delicious.
Jody
Just want recipe
holly
Hi Jody, I hear ya - it's a good one! At the very top of the recipe post it says "jump to recipe" - click that and it will take you directly to the recipe.
Marlene
This sounds delicious and I'm making it today!! Do you put the entire jar of the pepperoncini juice in it?
holly
Hello Marlene, I just use the actual peppers from the jar! I drain the juices after it's done cooking so adding the juice too would just be more liquid to drain!
Katie
I’m making this and it smells go good! I just simmered the juices and it’s still not thickening up. Is it supposed to be that way? Or is it something I did wrong?
Thank you!
holly
Hello Katie, If you followed the instructions then you are doing it right! Since we pour the juices out and drain them they don't need to thicken very much!
Shelley Allen
Has this been done in an Instant pot? What would the cooking times be, if you have?
holly
Hi Shelly, I have not made this in the Instant Pot but I think you could use the same cook times as my Instant Pot Beef Barbacoa recipe... https://tasteandsee.com/instant-pot-beef-barbacoa/
Angie
Are the pepperoncini peppers pickled?
Bryan
Hi Angie, yes they are!
Mike
How to adjust cooking time if substituting a 2 lb chuck roast? I don’t want to cook it too long and end up with a tough roast.
Bryan
Hi Mike this recipe is based on cutting the roast into evenly sized 6-inch pieces, so if you follow that step then you'll probably need the same cook time. You could always check it an hour earlier, but since it is cooking on low heat, in liquid, typically the longer it cooks the more tender it will become. Let us know how it goes! 🙂 - H&B
Trina
If I use a smaller cut of meat, should I also half the ingredients?
holly
Hello Trina, I would suggest changing the amount of the other ingredients as well just so the recipe isn't to strong!
Danielle Gillespie
these are really great on the franz keto hamburger buns, I found a 16 pack at costco. I spread some mayo on the inside of the buns then fry them in the pan to toast them. I add swizz cheese then put them into the air fryer to make the cheese melt a little more. although I am curious to you put some some of the peppers on the sandwich or just set them aside?
Bryan
Hi Danielle, that sounds amazing! Yes, we definitely add the peppers to the sliders, it really adds to the overall flavor of the dish! So glad you are enjoying this and thanks for your comment! 🙂 H&B
Wendy
At what point do you take the stems off the peppers?
Bryan
Hi Wendy, we leave them on throughout the process and just remove them when serving. They will easily separate/fall off of the body of the pepper at that point. You are going to love this recipe - it is amazing! 🙂 - H&B
Christen
Do the pepperoncinis make the dish spicy?
holly
Hi Christen, great question! Every brand of pepperoncini will have a different heat level so the dish will change with spice depending on which ones you choose! I hope find the perfect pepperoncini for your taste buds!
B
This recipe is so delicious and versatile! I've even used it with chicken thighs instead of beef roast and it works splendidly.
Bryan
That is great to hear! So glad you loved it and we've never tried chicken this way so we'll have to put that on the list! Thanks for your comment! 🙂 -H&B
heidi
Got your recipe off of the BIWFD Instagram. It's been cooking ALL DAY! The house smells amazing! Fixing some fresh french bread to go with it! Thank you!
It has been challenging to find different things to fix since we are homebound right now. This is a keeper!
Kim
Just curious...has anyone made this with chicken breast? I don't eat red meat but this recipe intrigues me.
Tyler Tullos
This one is a winner! Thanks for sharing, Holly :). The pepperonici’s are the MONEY MAKER of this dish for sure. I marinated the beef overnight so I could get it all in the crock pot before church this morning and it came out cest Bon! Making it into some sliders for the kids and company, but also made some keto tortillas for Crys and I who are going to turn them into Italian beef fajitas! Bc, why not! Thanks again for sharing and hope you all are doing great and hope to see you soon!
Bryan
Thank you Tyler! Yes those peppers make it a homerun. So glad you guys enjoyed this... and hope you all are well! - B & H
Liz
Thanks, Holly! Just found my Super Bowl meal maybe!
Bryan
Thanks Liz! You're going to love not just the flavor but the versatility: We just made a big batch and served it to some friends: our "keto" person ate it straight up, our "low carb" person put it on a bed of lettuce/salad, and our carb-loving marathon runner had 4 slider sandwiches with the meat. Enjoy! - Bryan & Holly
Debbie Butler
Great recipe! Few changes I would make - don't discard the fat! The keto diet consists of 70% fat 25% protein and 5% carbohydrates. I happen to be carnivore so I would not add the cheese. Thank you for providing total carbs and not just net carbs. I will retain this recipe under Carnivore on Pinteest.
Bryan
Thanks Debbie! Glad you found a modification that will work for Carnivore ... this recipe will still have amazing flavor without the cheese. Enjoy! - Holly & Bryan