Delicious and Easy Keto Beef Crock Pot Recipes

For those following a ketogenic diet, finding satisfying and flavorful meals can sometimes be a challenge. Luckily, the slow cooker is a fantastic tool for creating delicious and healthy keto-friendly dishes. Beef is a great source of protein and healthy fats, making it a perfect ingredient for keto recipes. Here are some amazing keto beef crock pot recipes that are easy to prepare and incredibly tasty.

Slow Cooker Barbacoa Beef

Barbacoa beef is a popular Mexican dish traditionally made from slow-cooked, tender beef. This recipe uses beef chuck roast, seasoned with garlic, cumin, cloves, oregano, bay leaves, and dried chilies. The result is a tender, juicy, and flavorful shredded beef that is naturally keto-friendly, as it doesn’t require flour, sugar, or other high-carb ingredients.

Ingredients:

• Beef chuck roast
• Garlic
• Cumin
• Cloves
• Oregano
• Bay leaves
• Dried chilies

Preparation:

1. Add the onions and beef to the bottom of a Crockpot.
2. Slow cook until the beef is tender and easily shredded.
3. Shred the beef and garnish as desired.

Serving Suggestions:

• Wrap the barbacoa beef in keto-friendly tortillas for tacos.
• Reheat in a skillet or air fryer for a quick meal.
• Use it for weekly meal prep.

Keto Beef Stroganoff

This keto beef stroganoff dinner is super easy to make in the slow cooker. It’s full of buttery mushrooms and a creamy beef gravy, made with a chuck roast. This low-carb dinner is high in protein and full of flavor, making it perfect for busy weeknights.

Ingredients:

• Chuck roast
• Water
• Beef bouillon (or beef stock/broth)
• Garlic flakes
• Onion flakes
• Mushrooms
• Butter
• Cream cheese
• Sour cream (Daisy brand recommended for lower carbs)

Preparation:

1. Place the chuck roast into the slow cooker.
2. Whisk together the water, beef bouillon, garlic, and onion flakes, then pour over the chuck roast.
3. Cover and cook on high for 4-6 hours until the roast is tender and falls apart.
4. Sauté mushrooms in butter in a large skillet until golden brown (optional, but recommended for added flavor). Alternatively, add mushrooms directly to the slow cooker with half the amount of water.
5. Once the roast is done, take it out of the crockpot and shred it into bite-size pieces.
6. Before adding the roast back in, add the cream cheese to the hot beef broth and whisk to combine.
7. Place the shredded meat back into the slow cooker and let the beef mixture sit for about 5 minutes to soak up the sauce.

Serving Suggestions:

• Serve as is for a keto dinner.
• Serve over riced cauliflower, zucchini noodles, cabbage noodles, or turnip noodles.
• Serve alongside asiago cauliflower rice, creamy cauliflower mash, or spinach cauliflower rice pilaf.

Notes and Substitutions:

• If the sauce is too thin, turn the slow cooker to high and heat for 20 minutes uncovered to let some of the liquid condense, or use 1 tsp xanthan gum as a low-carb thickener.
• If not using Better than Bouillon, substitute the water for beef broth and season with salt and black pepper before adding the roast.
• If you don't have any sour cream, you can substitute heavy cream.

Keto Slow Cooker Beef

This keto slow cooker beef recipe is a staple that every low-carb kitchen needs. The delicious spicy sauce flavors and tenderizes the meat, preventing it from drying out.

Ingredients:

• Beef (cut of your choice)
• Spices for a tangy sauce (adjust heat to personal preference)

Preparation:

1. Combine beef and spices in the slow cooker.
2. Cook until the meat is tender and flavorful.

Tips:

• Allow the meat to cool completely in the cooking liquid to reabsorb some of the liquid and end up with juicier meat.
• Store the meat in the cooking liquid to improve taste and texture over time.
• Add 2 teaspoons of chili powder with the onion for extra flavor.
• Top with a squeeze of lime juice just before serving.
• Use 1 teaspoon of garlic powder in place of fresh minced garlic.

Serving Suggestions:

• Serve on top of cauliflower rice or mash.
• Use in keto-friendly tacos.

Freezing Instructions:

1. Allow the meat to cool.
2. Divide the meat and cooking liquid into zip-top plastic freezer bags.
3. Seal and freeze for up to 6 months.
4. Thaw in the refrigerator overnight and reheat until the internal temperature reaches 155 degrees, either on the stovetop or in a slow cooker on high for about 2 hours.

Keto Mongolian Beef

This Keto Mongolian Beef is a “dump-and-run meal” where you simply add all the ingredients to your slow cooker and walk away. It has all the classic umami flavor of your favorite takeout, with a fraction of the carbs.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• Flank steak, top sirloin, or skirt steak
• Swerve Brown (brown sugar replacement) or granular sweetener and molasses
• Allulose (optional, for a stickier sauce)
• Tamari (gluten-free soy sauce alternative)
• Sesame oil (toasted for best flavor)
• Fresh minced garlic or granulated garlic
• Ground ginger or fresh grated ginger
• Red pepper flakes
• Glucomannan or xanthan gum (keto thickening agent)
• Green onion and sesame seeds for garnish

Preparation:

1. Prep the beef: Slice the beef thinly against the grain (partially freezing the meat makes this easier). Place the sliced beef at the bottom of a slow cooker.
2. Make the sauce: Whisk together the sweeteners, water, tamari, sesame oil, garlic, ginger, and red pepper flakes. Pour over the meat and cook on low for 4 to 6 hours.
3. Thicken the sauce: Remove some of the liquid into a bowl and add the glucomannan. Whisk to combine well, then pour back into the pot and stir to coat the beef.
4. Garnish and serve: Sprinkle the Keto Mongolian Beef with sliced green onion and sesame seeds. Serve over cauliflower rice.

Instant Pot Directions:

1. Use the sauté function to brown the beef in a little oil first.
2. Don’t add any water to the sauce.
3. Cook the beef on Manual High for 10 minutes, then thicken with glucomannan.

Stovetop Directions:

1. Heat 1 tablespoon of oil in a large skillet over medium heat.
2. Add half the beef and sauté until nicely browned, 3 to 4 minutes. Repeat with more oil and the remaining beef.
3. Add the sauce to the pan and bring to a simmer.
4. Push all the beef to one side and whisk in the glucomannan, then stir well to combine.

Keto Crockpot Beef Stew

This keto crockpot beef stew is loaded with chunks of tender beef and fresh veggies, all swimming in a thick, savory broth. It’s a comforting and hearty meal that’s perfect for chilly days.

Ingredients:

• Chuck Roast (chopped into cubes) or stew meat
• Beef Broth
• Tomato Paste
• Turnips (small kind)
• Carrots (optional)
• Onion
• Celery
• Minced Garlic
• Xanthan Gum
• Bay leaf
• Vinegar
• Worcestershire sauce
• Freshly minced parsley (for garnish)

Preparation:

1. Brown the Beef: Season beef with salt and sear on all sides for about 5 minutes in a hot skillet.
2. Combine: Transfer the browned beef to a crockpot. Pour in the beef broth, vinegar, and Worcestershire sauce. Add in the tomato paste along with all the veggies, the bay leaf, and some salt.
3. Slow Cook: Cook on low for 8 to 9 hours or on high for 4 to 5 hours.
4. Thicken: Remove half a cup of liquid from the pot to a bowl or measuring cup. Sprinkle the xanthan gum in and whisk until well combined. Return the broth to the pot, set it to high heat, and cook uncovered for 45 minutes.
5. Serve: Remove the bay leaf and discard it. Add any additional salt as needed, and garnish with freshly minced parsley.

Tips:

• Searing the beef adds flavor.
• Turnips are a great low-carb substitute for potatoes.

Stovetop Instructions:

1. Heat a large dutch oven over medium-high heat. Add the oil and heat until it shimmers.
2. Sprinkle the beef with 1 teaspoon of salt. Add the beef to the pot in a single layer (you’ll likely need to work in batches) and cook until browned on all sides, about 5 minutes per batch. Add additional oil as needed between batches.
3. Transfer the beef to a 6-quart crockpot.
4. Add the beef broth, vinegar, tomato paste, Worcestershire sauce, bay leaf, turnips, carrots, onion, celery, garlic, pepper, and remaining teaspoon of salt to the crockpot with the beef.
5. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender.
6. Remove ½ cup of liquid from the pot to a small bowl or measuring cup. Sprinkle with the xanthan gum and whisk well to incorporate. Return the mixture to the pot and cook on high heat with the lid off for 45 minutes.
7. Remove the bay leaf from the pot and discard.
8. Taste and add additional salt and pepper as needed.

Storage:

• Keep any leftover stew covered in an airtight container in the fridge for about 3 to 4 days.

Keto Instant Pot Shredded Beef

This Keto Instant Pot Shredded Beef recipe is bursting with flavor and is perfect for tacos, nachos, salads, or meal prep. It’s also 100% freezer-friendly!

Ingredients:

• 4-5 Lbs Beef Chuck Roast
• Avocado Oil
• Sea Salt
• Ground Pepper
• 1 Medium Onion (Chopped)
• 4 oz Can of Diced Green Chilis

Seasoning Mix:

• 1 Cup Water
• 1 tsp. Onion Powder
• ¾ tsp. Garlic Powder
• 1 ¾ tsp. Sea Salt
• 2 tsp. Cumin
• 2 tsp. Paprika
• 1 tsp. Oregano
• 2 Tbsp. Chili Powder
• 8 oz. Tomato Sauce
• 2 Tbsp. Vinegar

Preparation:

1. Liberally season the beef with salt and pepper.
2. In a large bowl, combine the seasoning mix ingredients.
3. Add the oil to the Instant Pot and press the "saute" button. Once hot, add the chopped onion and saute until tender, 3 to 5 minutes.
4. Add more oil if needed, then push the onions aside and add the beef. Sear until all sides of the beef are nicely browned.
5. Pour the prepared seasoning mix over the beef and press "cancel".
6. Place the lid on the Instant Pot and move the valve to "sealing". Cook on high pressure for 75 minutes.
7. Once it's done cooking, release the pressure by moving the valve to "venting".
8. Once the pressure has been released, remove the lid. Using a slotted spoon, transfer the meat to a large bowl and shred it with 2 forks.
9. Return to the pot and stir in the green chilis. Serve with a slotted spoon to drain excess liquid.

Slow Cooker Instructions:

1. Line slow cooker or grease with oil.
2. Liberally season the beef with salt and pepper.
3. In a large bowl, combine the seasoning mix ingredients.
4. Add the oil to a large pot and heat over medium-high heat. Once hot, add the chopped onion and saute until tender, 3 to 5 minutes. Transfer to the slow cooker.
5. Add more oil if needed, then place the beef into the pot. Sear until all sides of the beef are nicely browned. Transfer to the slow cooker.
6. Pour the seasoning mix over the beef.
7. Cook on low for 9-12 hours or on high for 5-6 hours, or until tender.
8. Using a slotted spoon, transfer the meat to a large bowl and shred with 2 forks.
9. Return to the pot and stir in the green chilis.

Tips:

• Substitute the seasoning mix with a store-bought packet of taco seasoning, 8 oz. of store-bought taco sauce, and 1 cup of water.
• Use a chuck roast that is nicely marbled for the best results.
• Searing the meat locks in the juices and adds flavor.
• Tough shredded beef results from under-baking, not overbaking.

Storage and Reheating:

• Store leftover Mexican shredded beef in the fridge for 3 to 5 days.
• Reheat in a skillet over medium heat until heated through or broil on a lined sheet pan, along with the juices, for 5 to 8 minutes.

Slow Cooker Beef and Broccoli

This slow cooker beef and broccoli recipe is a low-carb version of a classic Chinese takeout dish. It’s easy to make and full of flavor.

Ingredients:

• Thinly sliced beef (sirloin steak, stew meat, flank steak, or sliced chuck roast)
• Beef stock or broth
• Fresh minced garlic
• Fresh ginger
• Low-sodium soy sauce (or coconut aminos or tamari sauce for gluten-free)
• Liquid sweetener (SweetLeaf Stevia drops)
• Avocado oil (or olive or coconut oil)
• Red pepper flakes
• Xanthan gum (or glucomannan)
• Frozen broccoli florets (or fresh broccoli florets)
• Green onions for garnish

Preparation:

1. Add steak, beef stock, garlic, ginger, coconut aminos, stevia, oil, and red pepper flakes into a small crock pot.
2. Cook on low for 2-3 hours until meat is cooked.
3. Sprinkle in xanthan gum (or glucomannon) to thicken.
4. Add broccoli during the last 30 minutes of cooking.

Tips:

• Sear the steak first to lock in the juices (optional).
• Use a large enough slow cooker.
• Add broccoli last to prevent overcooking.

Serving Suggestions:

• Serve with cauliflower rice.
• Garnish with green onions.

Variations:

• Add more veggies like mushrooms and bell peppers.
• Make it spicier with cayenne pepper or paprika.
• Sprinkle sesame seeds on top before serving.
• Add a dash of oyster sauce for a full flavor.

Freezer Meal Instructions:

• Add all the uncooked ingredients (except the xanthan gum and broccoli) to a freezer-safe food storage bag.
• Seal thoroughly and store flat in the freezer.
• Thaw overnight in the refrigerator before cooking.

Low Carb Slow Cooker Italian Beef

This Low Carb Slow Cooker Italian Beef recipe is a delicious, fall-apart tender, and flavorful meal that’s perfect for a low-carb or keto diet.

Ingredients:

• Beef roast (chuck, round, or sirloin)
• Beef stock
• Pepperoncini peppers
• Onion
• Garlic
• Onion powder
• Bay leaf
• Italian seasonings
• Olive oil
• Salt and pepper
• Provolone, mozzarella, or Italian blend cheese (optional)

Preparation:

1. Turn the slow cooker on high. Add the beef stock, pepperoncini, onion, garlic, onion powder, bay leaf, and Italian seasonings. Stir to combine.
2. Cut the beef roast into 6-inch chunks and remove any fat. Season with salt and pepper.
3. Add olive oil to a large skillet and turn the heat to high. Sear the meat on all sides, rotating every 2-3 minutes.
4. Remove the meat from the pan and add it to the slow cooker, along with any pan juices from searing the meat.
5. Turn the slow cooker down to low and cook for 6 hours.
6. Remove the lid and turn the slow cooker down to warm. Drain off the cooking liquid into a bowl. Remove any of the oily fat. Then pour the cooking liquid through a strainer and add to a saute pan.
7. Bring the liquid to a simmer on the stovetop and cook for 4-5 minutes. Transfer the reduced cooking liquid to a serving bowl (or gravy bowl).
8. Remove the Italian beef from the crock pot and pull or shred it using two forks.
9. Place it on a large plate or platter, then transfer onions and pepperoncini onto the platter.
10. Top with some shredded provolone, mozzarella, or Italian blend cheese (optional). Heat the plate in the microwave to melt the cheese.

Serving Suggestions:

• Serve with the reduced cooking liquid as a dipping sauce.
• Pair with cauliflower rice, spaghetti squash, or zucchini noodles.
• For those not on a low-carb diet, serve on slider buns or hoagie rolls.

Storage and Freezing:

• Store any beef roast leftovers in an airtight container in the refrigerator.
• Allow the beef roast to cool to room temperature and place it in a freezer-safe bag or container and freeze for up to 3 months.

Slow Cooker Low Carb Keto Pot Roast

This Slow Cooker Low Carb Keto Pot Roast Recipe is fork-tender and incredibly flavorful, making it a comforting and easy meal.

Read also: Keto Calorie Counting: A Detailed Guide

Ingredients:

• Beef roast (tougher cut with lots of marbling)
• Butter
• Ranch dressing mix (or homemade seasoning)
• Pepperoncini peppers
• Beef broth
• Xanthan Gum (optional, for thickening)

Preparation:

1. Place the roast in the slow cooker.
2. Add all other ingredients.
3. Cook on high for 4-5 hours or low for 9-10 hours, or until fork-tender.
4. Shred the pot roast with two forks.
5. If desired, thicken the gravy with a small amount of xanthan gum.

Tips:

• Searing the roast first is optional but recommended for added flavor.
• If the pot roast seems tough, it likely needs to slow cook longer.

Storage:

• This Low Carb Pot Roast stays good for 3-4 days in the fridge or 5-6 months in the freezer in a freezer-safe container.

Read also: Magnesium Supplements for Keto

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