Easy Crock Pot Italian Beef (Low Carb Keto
This Crockpot Italian Beef is tender, juicy, and full of classic tangy pepperoncini flavor. The chuck roast slow cooks until it easily shreds, then gets topped with melty provolone for the perfect no carb dinner. Simple ingredients, big flavor, and an easy meal prep favorite.
Ingredients
- 3 pounds beef chuck roast
- ½ cup beef broth
- ½ cup pepperoncini brine (from the jar)
- 8 whole pepperoncini peppers, drained
- 1 tablespoon tablespoon minced garlic (3 large cloves) or 1 teaspoon dried garlic powder
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon onion powder
- 1 ½ teaspoons sea salt
- 1 teaspoon black pepper
- 6-8 slices provolone cheese
Instructions
- As an optional first step, you can sear the beef roast in a little oil for 2-3 minutes each side. Place the chuck roast into the crockpot (whether you seared it first or not).
- Add beef broth, pepperoncini brine, whole pepperoncini peppers, garlic, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Cover and cook on low 7–8 hours (or high 4–5 hours) until the beef is fork-tender.
- Remove roast, shred with two forks, then return to juices to soak up flavor.
- Transfer shredded beef to a baking dish and lay slices of provolone evenly over the top.
- Broil for 2–3 minutes until the cheese is melted and bubbly. You can also melt it on top of the beef directly in the slow cooker during the last 30 minutes if preferred.
- Serve hot with your favorite no carb sides or in lettuce wraps.
Notes
• Broil the cheese for the best cheesy crust.
• Chuck roast works best for shredding.
• Do not skip the pepperoncini brine for authentic flavor.
• Store leftovers in the cooking juices so the meat stays moist. Macros per serving: ~385 calories, 32g protein, 28g fat, <1g net carbs.
• Chuck roast works best for shredding.
• Do not skip the pepperoncini brine for authentic flavor.
• Store leftovers in the cooking juices so the meat stays moist. Macros per serving: ~385 calories, 32g protein, 28g fat, <1g net carbs.
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