Keto Steak and Peppers in the Slow Cooker
Published March 8, 2020 • Updated February 27, 2026
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I prep this keto slow cooker steak and peppers the night before and let it go while I'm at work. Chuck roast falls apart into tender shreds with 63g protein per serving and just 3.8g net carbs. Fajitas, taco salad, cauliflower rice, you name it.
I started making this slow cooker steak and peppers when I needed something I could prep the night before and forget about until dinner. Five minutes of chopping, dump everything in the liner, and walk away. That’s it. I’ve made it dozens of times since, and it’s one of my most-used weeknight proteins.
The reason I use chuck roast instead of sirloin or flank steak is simple: chuck falls apart after 6-8 hours on low. You pull it out and it practically shreds itself. Sirloin stays chewy after hours of braising, which is fine if you want slices, but I want that pulled, tender texture that soaks up all the juices from the peppers and tomatoes. If you like that shredded meat approach, my keto pulled pork and keto beef stew use the same dump-and-go method.
What keeps this keto dinner in my rotation is the versatility. I pull the shredded beef out and use it three or four different ways throughout the week. Fajita night with low carb tortillas. Taco salad with sour cream and avocado. Straight over cauliflower rice. Sometimes I just eat it out of the container standing at the counter. 63g of protein per serving at 3.8g net carbs means I don’t have to think about macros when I’m building meals around this.
One thing I started doing that changed my prep game: I bag everything raw the night before, stick it in the fridge, and dump the bag into the slow cooker in the morning. You can also freeze the bags flat and pull one out the night before to thaw. Two or three bags in the freezer and you’ve got keto dinners stacked for weeks. If you’re into that meal prep approach, my keto taco soup freezes the same way.
The seasoning here is simple on purpose. Liquid aminos, red wine vinegar, a few dashes of hot sauce. The long cook concentrates everything so you don’t need a big ingredient list. I’ve played around with adding cumin or chili powder and both work, but the base recipe is what I come back to every time. For more protein-heavy dinners, try my keto Philly cheesesteak or chicken stir fry with peppers.
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Ingredients
3-5 pounds chuck roast or shoulder roast, cross-rib roast -
1 red bell pepper, sliced
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1 green bell pepper, sliced
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1/2 yellow onion, sliced
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1/2 cup canned crushed tomatoes
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3 tablespoons liquid aminos
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2 tablespoons red wine vinegar
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dashes of hot sauce
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1/2 tablespoon salt
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1 teaspoon garlic powder
Step by Step Instructions
Step by Step Instructions
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I make this in an Instant Pot?
I've done it. Pressure cook on high for about 15-18 minutes, then let it vent naturally for 20 minutes. After you release any remaining steam, check if the meat shreds easily. You might need another 5 minutes depending on the size of your roast. It works, but I still prefer the slow cooker version because the peppers break down more and the sauce gets thicker. If you use the Instant Pot a lot, my keto Instant Pot shredded chicken is another good one for the rotation.
Can I freeze this as a dump bag before cooking?
This is how I meal prep it. I toss the raw chuck roast, sliced peppers, onion, and all the seasonings into a gallon freezer bag, press out the air, and freeze it flat. The night before I want to cook it, I move the bag to the fridge to thaw. In the morning I dump it straight into the liner. I usually have two or three bags stacked in the freezer at any given time.
Can I use a different cut of beef instead of chuck roast?
I've tested shoulder roast and cross-rib roast, and both shred well after the long cook. Chuck is still my favorite because of the fat marbling, which is what keeps the meat from drying out over 6-8 hours. I wouldn't use sirloin or flank steak here. They stay chewy in a slow cooker instead of falling apart, and that's not what you want for this recipe.
Is liquid aminos gluten-free? What can I use instead?
The Bragg's brand I use is gluten-free, which is one reason I reach for it over soy sauce. If you can't find liquid aminos, tamari is my next pick (also gluten-free). Regular soy sauce works too, but it does contain gluten if that matters for you. The flavor difference between all three is minimal in this recipe since the long cook blends everything together.
Can I add other vegetables to this recipe?
I've thrown in mushrooms and they work well because they can handle the full cook time. Zucchini and spinach are better added in the last 30-45 minutes so they don't turn to mush. I wouldn't overload the pot though. If you pack it too full, the liquid doesn't circulate and the meat takes longer to get tender. Stick to one or two additions beyond the peppers and onion.
How do I store leftovers?
I keep mine in a glass container in the fridge and it's good for 3-4 days. The flavor actually gets better on day two because everything has time to soak together. For freezing, I portion the shredded beef and sauce into individual containers and they hold up for about 3 months. I reheat straight from frozen in the microwave or in a skillet with a splash of broth.
What can I serve with this on keto?
My go-to is cauliflower rice, and I cook it in a dry nonstick skillet so it doesn't get soggy. Shirataki rice works too if you want something with more chew. I also use this as fajita meat in low carb tortillas, pile it on a taco salad, or stuff it into lettuce wraps. If you want another slow cooker dinner to pair with the same sides, my keto slow cooker Asian pork tenderloin is a good switch-up.
This slow cooker steak and peppers feeds a family of four with leftovers to spare. Plenty for other meals throughout the week.
All the ingredients go in the slow cooker to cook while you’re at work. The peppers get soft and sweet, and the steak shreds perfectly. Add some 
The slow cooker is my go-to for keto meal prep. With three hungry boys to feed, I need dinners that don’t take much effort. So many of my favorites start in the crockpot.
Dump everything in before work, and eight hours later your house smells incredible and dinner’s ready.
My favorite way to eat this is over cauliflower rice or shirataki rice. I like 
Slice your veggies ahead of time and store in a bag in the fridge. When you’re ready to cook, just dump everything in.
Set this up Sunday and had four lunches sorted for the week. The beef reheats with all the pepper and liquid still in it so it doesn't dry out like most slow cooker meat does. Trying it over cauliflower rice next batch.
Made this for a neighborhood thing last weekend and set it out as a taco bar with both cauli rice and regular rice. The chuck shredded in literally 20 seconds with two forks after 7 hours on low, and that liquid aminos sauce is so good I want it on everything. Next time I'm doubling the hot sauce from the start.
Yeah, double the hot sauce. It can take it. That liquid aminos sauce over leftover cauli rice is basically my lunch the next two days.
Set this out taco-bar style for a spring dinner, flour tortillas on the side for the non-keto guests. The beef was gone before the tortillas. Chuck roast, 8 hours on low, completely falling apart.
Thought slow cooker steak would come out tough, but this just falls apart. The liquid aminos add way more depth than I expected. My stovetop method hasn't moved in weeks.
What rice cauliflower recipe would you recommend?
Check out my video on how to make cauliflower rice. The key is to cook it without adding liquid in a dry non-stick skillet. https://youtu.be/EI8jQqxn8Yk
Can I make this in an InstantPot?
I haven't tried this recipe in an instant pot yet. You could try to pressure cook on high for about 15-18 minutes. Let it vent naturally for 20 minutes. After you vent any remaining steam, see if cooked through enough. You may need to cook for additional time.
Is there an Instant Pot conversion of the recipe?
Yeah, I've done it. High pressure for 15-18 minutes, then natural release for 20. If it doesn't shred easy after that, give it another 5.
This is so delicious and easy!
Chuck roast falls apart after all those hours. The night-before prep is underrated.
What is the serving size?
There are 6 servings so 1/6 of the whole pot