This crock pot version of Chicago-style Italian shredded beef is a meal prepping dream. For healthy and low-carb versions, serve it over Hy-Vee Short Cuts riced cauliflower, sweet potato noodles, or zucchini noodles. Look for them in the produce department.

Italian Pepper Shredded Beef

Place beef with salt, pepper, and Italian seasoning in a 3-to-4-quart slow cooker. Add banana peppers, bell peppers, white onion, carrots, and beef broth. Cover and cook on HIGH for 4 hours or LOW for 8 hours, or until meat is tender.

Sauté cauliflower rice with a few teaspoons of water in a large skillet over medium heat until softened. Season, to taste, with salt and black pepper. Divide between 4 serving plates or airtight containers for storage.

Remove beef from slow cooker, shred into large pieces and place back into the slow cooker with remaining juices. Using a ladle, top cauliflower rice with beef and cooking juices. Serve immediately or store in the refrigerator for up to 5 days.

Shave 10 minutes off the prep time by using Hy-Vee Short Cuts riced cauliflower—no washing the food processor, either. Look for riced cauliflower and riced broccoli in the produce department.