Serving Size:
3 ounces meat with 1/4 cup vegetables

    Diet Types:
  • Diabetes
  • Dialysis
  • Gluten-free


  • 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


  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.

Nutrients per serving

Calories 212

Protein 25 g

Carbohydrates 3 g

Fat 11 g

Cholesterol 84 mg

Sodium 121 mg

Potassium 280 mg

Phosphorus 196 mg

Calcium 21 mg

Fiber 0.6 g

Kidney and kidney diabetic food choices

  • 3 meat
  • 1/2 vegetable, low potassium

Carbohydrate choices


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