Low Carb Slow Cooker Italian Beef
This easy and comforting low-carb slow cooker Italian beef is perfect for busy weeknights, featuring savory chuck roast slow-cooked with Italian herbs and flavorful tomatoes.
Ingredients
Main Ingredients
- 3–4 pounds beef chuck roast (well-marbled is best)
- 1 cup beef broth (use low-sodium if you want control over salt)
- 1 can (14 oz) diced tomatoes with Italian herbs
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1–2 tablespoons olive oil (for searing)
- 2–3 cups bell peppers, sliced (optional) Add for extra flavor
Instructions
Preparation
- Pat the chuck roast dry and season generously with salt and pepper.
- Heat 1–2 tablespoons olive oil in a skillet over medium-high heat.
- Sear the roast on all sides until a deep brown crust forms, about 3–4 minutes per side.
- Place the browned roast in the slow cooker. Scatter the sliced onion and bell peppers (if using) around the meat.
- Pour in the beef broth and the can of diced tomatoes with Italian herbs. Add the minced garlic and sprinkle the Italian seasoning over the top.
Cooking
- Cover and cook on low for 8 hours or high for 4–5 hours, until the roast is tender and easily shreds with a fork.
Finishing
- Remove the roast to a cutting board or large bowl and shred with two forks.
- Return the shredded beef to the cooking liquid to soak up flavor. Taste and adjust salt and pepper before serving.
Notes
Serve with lettuce wraps, cauliflower mash, or spooned over roasted vegetables. Refrigerate leftovers in an airtight container within 2 hours of cooking. Use within 3–4 days. For freezing, portion the shredded beef with some cooking liquid into freezer-safe containers or bags. Freeze for up to 3 months.