Low Carb Italian Beef Slow Cooker Recipes

ITALIAN BEEF

Steps:

• Let the meat rest at room temperature for 15 minutes (this is a good time to measure your other spices and seasonings). Season the beef all over with kosher salt.
• Heat a large skillet or Dutch oven over medium-high. Once it is hot, sear the meat on all sides until golden brown, moving it as little as possible so that it develops a nice crust (this will take about 10 minutes). Transfer to the slow cooker.
• Turn the heat to medium. Carefully splash in some of the broth and with a wooden spoon, scrape up the brown bits on the bottom of the pan (this is FLAVOR). Pour the liquid and any bits into the slow cooker on top of the beef.
• In a small bowl, stir together the seasoning ingredients: Italian seasoning, granulated sugar, garlic powder, onion powder, salt, black pepper, and thyme. Sprinkle on top of the beef.
• Add the pepperoncini peppers and juice. Add the giardiniera (do not add any giardiniera juice).
• Pour in the remaining broth.
• Cover the crockpot and cook on LOW for 8 to 10 hours, or until meat shreds easily with a fork. Shred the beef, then stir it together with the juices. Cover and cook on low for 30 additional minutes.
• To serve, split the hoagie buns and toast on a baking sheet in the oven at 350 degrees for 5 to 7 minutes (if desired). Fill with the shredded Italian beef (get plenty of that yummy, messy juice!) and top with provolone, pepperoncini, and Giardiniera as desired. Enjoy!

LOW CARB ITALIAN BEEF (SLOW COOKER)

Steps:

• 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.
• 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, strain the liquid, then add it to a 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.)

SLOW COOKER ITALIAN BEEF

Steps:

• Combine roast beef, dry dressing mix, pepperoncini, and beef broth in a slow cooker. Cook over medium-high heat until hot, about 1 hour.