Italian Style Shredded Beef


Serving Size:
3 ounces beef + 1 roll

    Diet Types:
  • Diabetes
  • Dialysis
  • Higher Potassium


  • 1/2 cup onion
  • 2 garlic cloves
  • 2 tablespoons fresh parsley
  • 2 pound beef rump roast
  • 1 tablespoon Italian herb seasoning
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 cup red wine
  • 1/3 cup vinegar
  • 2 to 3 cups water
  • 8 hard rolls, 3-1/2” diameter, 2 ounces each


  1. Chop onion, garlic and fresh parsley. Place beef roast in a Crock-Pot. Add chopped onion, garlic and remaining ingredients, except fresh parsley and rolls, to Crock-Pot; stir to combine.
  2. Cover and cook on low-heat setting for 8 to 10 hours, or on high setting for 4 to 5 hours, until fork-tender.
  3. Remove roast from Crock-Pot. Shred with two forks then return meat to cooking broth to keep warm until ready to serve.
  4. Slice rolls in half and top with shredded beef, fresh parsley and 1-2 spoons of the broth. Serve open-face or as a sandwich.

Helpful hints

  • Portion leftover Italian-Style Shredded Beef into 3-ounce servings, store in freezer bags and freeze for a quick, easy meal at a later time.
  • For a lower-protein diet, reduce meat portion according to your diet plan or consult with your dietitian.

Nutrients per serving

Calories 406

Protein 29 g

Carbohydrates 32 g

Fat 18 g

Cholesterol 70 mg

Sodium 448 mg

Potassium 518 mg

Phosphorus 292 mg

Calcium 68 mg

Fiber 1.6 g

Kidney and kidney diabetic food choices

  • 3 meat
  • 2 starch

Carbohydrate choices


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