Crockpot Italian Beef!!

Classic Crockpot Italian Beef (Keto & High Protein)

Prepare to indulge in tender, flavorful Italian beef that practically melts in your mouth! This slow-cooked classic is perfect for meal prepping, entertaining, or a satisfying weeknight dinner, offering a rich and savory experience that’s both high in protein and low in carbs.

Yields: 8-10 servings Prep time: 20 minutes Cook time: 6-8 hours on low (or 3-4 hours on high)Resting/Shredding/Finishing time: 20-30 minutes

Ingredients:

• 4-pound boneless beef chuck roast, well-trimmed of large pieces of fat, cut into 2-3 large chunks (about 1.5-2 lb each)
• 2 teaspoons salt, divided (1 tsp for beef, 1 tsp for liquid)
• 1 teaspoon black pepper, divided (1/2 tsp for beef, 1/2 tsp for liquid)
• 2 tablespoons olive oil
• 1 (12-ounce) jar whole pepperoncini peppers, with their juice (about 1.5 cups peppers + 1.5 cups juice)
• 2 cups beef stock (low sodium recommended)
• 1 large yellow onion, peeled, cut in half and thinly sliced
• 5 large cloves garlic, peeled and minced
• 2 tablespoons dried Italian seasoning blend (ensure no sugar added)
• 1 teaspoon onion powder
• 1 bay leaf
• Optional for serving: Sliced provolone, mozzarella, or Italian blend cheese
• Optional for serving: Keto-friendly rolls or lettuce wraps

Equipment:

• Large skillet (cast iron or heavy-bottomed recommended)
• 6-quart or larger slow cooker
• Fine-mesh strainer
• Small saucepan
• Two forks for shredding

Instructions:

1. Prepare Slow Cooker Base: Turn your slow cooker to LOW. Add the beef stock, the entire jar of pepperoncini peppers (with their juice), sliced onion, minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, onion powder, bay leaf, and Italian seasoning to the slow cooker. Stir these ingredients to combine them.
2. Season & Sear Beef: Pat the beef chuck roast chunks dry with paper towels. Season all sides generously with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Heat the olive oil in a large skillet over high heat until shimmering and almost smoking. Carefully add the beef chunks to the hot pan (you may need to do this in batches to avoid crowding the pan). Sear on all sides until a deep brown crust forms, rotating every 2-3 minutes. This step adds significant flavor.
3. Transfer to Slow Cooker: Carefully remove the seared beef from the skillet and transfer it to the slow cooker, along with any delicious pan juices from searing. Ensure the meat is mostly submerged in the liquid. Cover with the lid.
4. Slow Cook: Cook on LOW for 6-8 hours (or on HIGH for 3-4 hours), or until the beef is incredibly tender and easily shredded with a fork.
5. Separate Liquid: Once the beef is cooked, carefully remove the beef from the slow cooker and set it aside on a large plate or platter. Using a ladle, drain the cooking liquid into a separate heatproof bowl. You should have around 3-4 cups of liquid.
6. Refine Au Jus (Optional but Recommended):
   • Allow the liquid to sit for a few minutes, then skim off any excess oily fat that rises to the top using a spoon or fat separator.
   • Pour the remaining liquid through a fine-mesh strainer into a small saucepan to remove any bits of onion, garlic, or pepperoncini.
   • Bring the strained liquid (now your “au jus”) to a simmer on the stovetop over medium-high heat. Let it gently simmer for 4-5 minutes to reduce slightly and concentrate the flavors. Transfer to a serving dish or small bowl for dipping.
7. Shred Beef & Assemble: Using two forks, shred the tender Italian beef directly on the platter. Discard any remaining large pieces of fat. Using a slotted spoon, transfer the cooked onions and pepperoncini peppers from the slow cooker onto the shredded beef platter. Remove any stems from the pepperoncini.
8. Serve & Enjoy! Top the shredded beef with some shredded provolone, mozzarella, or Italian blend cheese, allowing it to melt slightly from the residual heat. Serve warm, either on its own, in lettuce wraps, or on keto-friendly rolls, with the hot au jus for dipping.

Recipe Analysis & Dietary Classification

This “Crockpot Italian Beef” is an excellent and highly satisfying dish.

• High Protein: Yes, this recipe is very high in protein. Chuck roast is a fantastic source of protein, and the recipe focuses heavily on the meat, making it incredibly satiating and excellent for building/maintaining muscle.
• Low-Carb: Yes, this recipe is low-carb. The ingredients are naturally low in carbohydrates. Beef, peppers, onions, garlic, and beef stock contain minimal carbs.
• Keto: Yes, this recipe is keto-friendly.
  • Chuck Roast: Excellent choice for keto, providing both protein and healthy fats. Trimming excess fat before cooking can make it a bit leaner if desired, but fat is welcome on keto.
  • Pepperoncini Peppers & Juice: These are generally keto-friendly. The juice adds a wonderful tangy flavor.
  • Beef Stock: Choose a low-sodium, no-sugar-added beef stock.
  • Onion & Garlic: In the quantities used, these are perfectly fine for keto.
  • Italian Seasoning: Check labels to ensure no hidden sugars or fillers, but most pure spice blends are keto-friendly.
  • Olive Oil: Healthy keto fat.
  • Cheese: Keto-friendly.