Ingredients

• 3-pound lean beef roast, fat trimmed
• 2 teaspoons oregano
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper
• 1 large green bell pepper, sliced 
• 1 large red bell pepper, sliced 
• 1 large yellow bell pepper, sliced 
• 1 large onion, sliced
• 1/2 cup pepperoncini juice

Preparation

1. Place the  beef roast, oregano, pepper, garlic powder and red pepper in a Crock-Pot^®. Cook on high for 4 to 5 hours until tender.
2. Remove beef from Crock-Pot and let cool.
3. Shred beef and remove fat.
4. Place the shredded beef back into the Crock-Pot. Add the sliced peppers, onion and pepperoncini juice.
5. Cook on high for 45 to 60 minutes, until the vegetables are tender.

Helpful hints

• Serve Italian beef on a hamburger bun or roll.
• Pepperoncini juice is high in sodium and replaces other sodium sources in this recipe. Limit portion and avoid adding salt to keep total sodium intake low.
• For a lower-protein diet, reduce meat portion according to your diet plan or consult with your dietitian.