Place beef with salt, pepper, and Italian seasoning in a 3-to-4-quart slow cooker. Add banana peppers, bell peppers, white onion, carrots, and beef broth. Cover and cook on HIGH for 4 hours or LOW for 8 hours, or until meat is tender.
This crock pot version of Chicago-style Italian shredded beef is a meal prepping dream. For healthy and low-carb versions, serve it over Hy-Vee Short Cuts riced cauliflower, sweet potato noodles, or zucchini noodles. Look for them in the produce department.
Servings and Ingredients
|1 ½ lbs. boneless beef chuck shoulder roast, trimmed|
|Hy-Vee ground black pepper|
|1 tbsp. Hy-Vee Italian seasoning|
|1 (12-oz.) jar Hy-Vee mild banana pepper rings, drained|
|1 c. Hy-Vee Short Cuts tri-color bell peppers|
|1 c. Hy-Vee Short Cuts chopped white onion|
|1 c. baby carrots|
|1 c. Hy-Vee gluten-free beef broth|
|4 c. Hy-Vee Short Cuts cauliflower rice|
|Hy-Vee Short Cuts sliced green onions|
Things To Grab
- 3-to-4-quart slow cooker
- Large skillet
- 4 serving plates or airtight containers
Sauté cauliflower rice with a few teaspoons of water in a large skillet over medium heat until softened. Season, to taste, with salt and black pepper. Divide between 4 serving plates or airtight containers for storage.
Remove beef from slow cooker, shred into large pieces and place back into the slow cooker with remaining juices. Using a ladle, top cauliflower rice with beef and cooking juices. Serve immediately or store in the refrigerator for up to 5 days.
Hyvee Culinary Expert TipShave 10 minutes off the prep time by using Hy-Vee Short Cuts riced cauliflower—no washing the food processor, either. Look for riced cauliflower and riced broccoli in the produce department.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 120mg
- Sodium: 1170mg
- Total Carbohydrates: 9g
- Protein: 43g
Hy-Vee Test Kitchen