On a cold winter day, there’s nothing like a hearty bowl of this Italian shredded beef to warm you up. This rich, savory dish absolutely melts in your mouth and tastes like it’s been cooked for hours. For a complete meal, I like to serve this beef with a side of my Spicy Bacon Green Bean Toss, though you could also serve it over cauliflower rice or with a simple green salad.

Serves: 4

Active prep time: 20 minutes

Cook time: 50 minutes

• 2 pounds boneless beef chuck roast, trimmed, cut into 2-inch chunks

• 1 teaspoon fine Himalayan pink salt

• 1 teaspoon black pepper

• 2 tablespoons olive oil

• 1 cup sliced yellow onion

• 1 tablespoon minced garlic

• 2 tablespoons tomato paste

• 1 tablespoon Italian seasoning

• 1 cup beef broth

• 2 bay leaves

• 1 tablespoon balsamic vinegar

• 1 1∕₂ cups shredded provolone or mozzarella cheese (6 ounces)

• 1∕₄ cup sliced pepperoncini peppers

1. Season the beef chunks on all sides with the pink salt and black pepper. Select SAUTÉ on the Instant Pot. When the pot is hot, add the olive oil. Add the beef in a single layer to the hot oil and sear, turning, until browned all over, about 6 to 8 minutes. Remove the beef and set aside.

2. Add the onion and garlic to the pot and cook, stirring often, until the onion begins to soften and brown, about 3 minutes. Stir in the tomato paste and Italian seasoning and cook until the paste darkens slightly, about 2 minutes. Add the beef broth and scrape the bottom of the pot to loosen any browned bits. Add the bay leaves to the pot and return the beef to the pot. Select CANCEL.

3. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 50 minutes. At the end of the cook-ing time, quick-release the pressure.

4. Transfer the meat to a cutting board. Discard the bay leaves. Use two forks to shred the beef, then return the meat to the pot. Stir in the balsamic vinegar. Sprinkle the cheese on the beef and cover the pot with the lid. Let stand, covered, until the cheese melts.

5. Spoon into bowls and top each serving with some of the pepperoncini.

Per serving: Calories: 729 • Total Fat: 51 g • Protein: 56 g • Total Carbs: 9 g • Fiber: 2 g •

Erythritol: 0 g • Net Carbs: 7 g

SPICY GREEN BEANS

Serves: 4

Active prep time: 10 minutes

Cook time: 1 minute

• 4 slices uncured bacon, chopped

• 1 small onion, finely chopped

• 1 pound green beans, trimmed

• 1∕₂ cup chicken broth

• 1∕₄ cup grated Parmesan cheese

• 2 tablespoons butter or ghee

• 1∕₂ teaspoon crushed red pepper flakes

1. Select SAUTÉ on the Instant Pot. Add the bacon and cook, stirring occasionally, until crisp, 4 to 6 minutes. Transfer the bacon pieces to paper towels to drain. Add the onion to the bacon fat and cook, stirring often, until just tender, 2 to 3 minutes. Select CANCEL. Stir in the green beans and chicken broth.

2. Secure the lid on the pot and close the pressure-release valve. Set the pot to LOW pressure for 1 minute. At the end of the cooking time, quick-release the pressure.

3. Open the pot and select SAUTÉ. Simmer, stirring occasionally, until the liquid is reduced and the green beans are tender, 2 to 3 minutes. Select CANCEL. Stir in the Parmesan, butter, and pepper flakes. Sprinkle with the bacon just before serving.

Per serving: Calories: 180 • Total Fat: 13 g • Protein: 6 g • Total Carbs: 10 g • Fiber: 3 g •

Erythritol: 0 g • Net Carbs: 7 g

If you’re looking for hearty dinner options here are some of my favorite recipes!

Click on the photo for recipe.