Italian Shredded Beef Stew

Servings 4 servings


  • 1 2-pound beef roast
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 2 medium onions chopped
  • 3 cloves garlic minced
  • 3 medium carrots chopped
  • 2 medium stalks celery chopped
  • 1 1/2 cups low sodium beef broth
  • 1 tablespoon apple cider vinegar
  • 1 14-oz. can diced tomatoes
  • 1 1/2 teaspoons dried Italian herbs
  • 1 bay leaf


  • In a crock cooker, place the roast.
  • Season the roast with the salt and pepper and rub down with the oil. Add in the remaining ingredients and cover.
  • Cook the mixture on LOW for 6-8 hours, or until the beef is cooked through and shreds easily. Serve hot.


LC SERVING SUGGESTION: Tossed green salad (lettuce-not iceberg-, salad veggies and low carb salad dressing). GLUTEN FREE: Make sure broth, vinegar, and diced tomatoes are gluten free.
NUTRITION: 454 Calories; 30g Fat (60.1% calories from fat); 32g Protein; 13g Carbohydrate; 3g Dietary Fiber; 98mg Cholesterol; 139mg Sodium. Exchanges: 4 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat.
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