This Low Carb Slow Cooker Italian Beef 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!
This one’s for all my slow cooker fans!
Today we’re whipping up some Low Carb Slow Cooker Italian Beef!! It’s sooo tender and flavorful my friend – I know you’re gonna love it!
Other than two easy prep steps, you’re literally just dumping your ingredients into the slow cooker, and letting this Italian beef recipe cook itself for 6 hours. Then, boom!! The most delicious, fall-apart tender, flavorful, low-carb/keto dinner just waiting to be devoured!
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, but 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 often 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, that was 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. So originally this hunk of meat was cooked on a really low temp in the oven until it magically became tender and delicious.
Interesting – right?
But hello - we’re in 2020 and making this yumminess in our slow cookers, hands free while we’re bringing home the bacon and doing 10 other things that I can’t think of right now because I’m a little tired.
But less about busy schedules and more about this tender meat that melts in your mouth!
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. Good news! Most of these cuts are cheaper because they have more muscle or connective tissue. The slow cooking process breaks down that meat and tenderizes it really nicely. Any of these cuts would work:
- Chuck Roast
- Bottom round roast
- Rump roast
- Eye round
- Round tip roast
- Sirloin tip roast
I used a chuck roast for mine. I cut it into large 6 inch chunks and trimmed away as much fat as I could. That way when it’s finished cooking there’s hardly any oil floating on the top to remove. Of course you could skip that step, and then deal with the fat when the meat has finished cooking - either way.
I also seared my meat before I added it to the crock pot. This is such a great way to infuse even more flavor into this dish.
If you’re not watching your carbs then I highly recommend loading up some slider buns or hoagie rolls with this hearty goodness, dipping it in the meat sauce, and enjoying the most tasty Italian beef sandwich ever.
And if you feel like sharing, it makes such a great meal for serving a crowd when you’re watching a game or just hanging out with your people.
How about we discuss how to make this yumminess??
As I mentioned this is a pretty easy recipe… but allow me to break it down for you.
How to make Italian Beef:
- First, turn the slow cooker on high and 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 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. 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!
You can enjoy this yumminess straight up with a fork, or over some cauliflower rice for a low-carb and keto friendly meal. Or 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!
If you’re looking for more great slow-cooker beef recipes, be sure to check out my slow cooker beef barbacoa and this crock-pot beef ragu! And if you're in the mood for slow cooker but don't want a beef recipe, these crockpot chicken fajitas are for you!
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
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.
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