Keto Cuban Pot Roast – Low Carb

Keto Cuban Pot Roast – Low Carb

A keto Cuban Pot Roast recipe in the style of Ropa Vieja. Made in the slow cooker or Instant Pot, it’s low carb dairy free, Paleo, and even Whole 30 compliant!

  • Author: Mellissa Sevigny
  • Prep Time: 5 minutes
  • Cook Time: 4 hours + 5 minutes
  • Total Time: 4 hours 10 minutes
  • Yield: 10 servings 1x
  • Category: keto main dishes
  • Method: slow cooker
  • Cuisine: Cuban

INGREDIENTS

  • 2.5 – 3 lb boneless chuck roast
  • 1/2 cup salsa verde
  • 1/2 cup canned chopped green chilis
  • 1 cup diced tomatoes
  • 2 Tbsp dried onion flakes
  • 1 tsp garlic powder
  • 1/2 cup red and yellow peppers cut into strips
  • 1 tsp salt
  • 2 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1 tsp dried oregano
  • 1 Tbsp chili powder
  • 1/2 tsp black pepper
  • 2 Tbsp apple cider vinegar
  • 1/2 cup water (for Instant Pot only)

INSTRUCTIONS

To make in the Instant Pot:

  1. Generously season the roast with salt and pepper.
  2. Sear in the Instant Pot using the saute function, until browned on all sides.
  3. Add the salsa verde, chilis, and tomatoes, onion flakes, garlic, peppers, salt, cumin, coriander, oregano, chili powder, black pepper, and apple cider vinegar, and 1/2 cup of water and stir.
  4. Seal the Instant Pot and set to Manual / High Pressure / 45 minutes.
  5. When the timer goes off, release the pressure using the quick release.
  6. When all of the team and pressure has released, remove the cover.
  7. Shred the meat with two forks, removing any connective tissue.
  8. Serve with your choice of toppings – cilantro, guacamole, chopped tomatoes, shredded cheese and sour cream (if not on Whole 30) etc.

To make in the crock pot:

  1. Generously season the roast with salt and pepper.
  2. Sear in a hot pan until browned on all sides.
  3. Place the meat in the bottom of a 5qt crock pot (slow cooker).
  4. Add the salsa verde, chilis, and tomatoes to the pan you seared the meat in.
  5. Deglaze and bring to a boil.
  6. Pour over the meat in the crock pot.
  7. Add the onion flakes, garlic, peppers, salt, cumin, coriander, oregano, chili powder, black pepper, and apple cider vinegar and stir.
  8. Cook for 4hrs on high, or 6hrs on low (or until the meat is tender).
  9. Shred the meat with two forks, removing any connective tissue.
  10. Serve with your choice of toppings – cilantro, guacamole, chopped tomatoes, shredded cheese and sour cream (if not on Whole 30) etc. 

Nutrition

  • Serving Size: approximately 1 cup
  • Calories: 271
  • Fat: 19g
  • Carbohydrates: 2g
  • Protein: 20g
  • Keywords: keto, low carb, pot roast, slow cooker, Instant Pot, whole 30, paleo, dairy free, nut free, egg free

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