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Keto Cuban Pot Roast Low Carb


Naturally low carb and dairy free, this Keto Cuban Pot Roast is in the style of Ropa Vieja which is a Cuban dish usually made of skirt or flank steak and peppers.  A super easy keto pot roast recipe that will be a hit with family and friends every time!  Paleo & Whole 30 too!

 

 

Since I used a chuck roast, this keto Cuban pot roast is not completely authentic as a Ropa Vieja – but it’s absolutely delicious and in my opinion better than if made with a skirt steak which can get tough.

Made in the crock pot or Instant Pot, this keto Cuban pot roast is incredibly easy to put together, and reheats very well all week long.  Your keto meal planning situation just got a whole lot easier!

 

 

Meltingly tender and oh so flavorful, I’ll be making this keto Cuban pot roast recipe again and again – and I have a feeling you will too once you try it!

If you’re more into the classics, definitely try my popular Easy Paleo Pot Roast recipe!

 

 

You can serve this keto Cuban Pot Roast in lettuce or cabbage leaves like a taco, or in a bowl like chili.

No matter how you eat it, it’s going to taste great! Serve with your choice of sour cream, guacamole, shredded cheese, chopped cilantro, chopped red onion or scallions, pickled jalapenos, etc.

Hope you guys like this one – I look forward to getting your feedback in the comments!

 

Keto Cuban Pot Roast Recipe Video

 

 

 

 

 

You can also download all five of my ebooks, loaded with tasty original low carb recipes in a special bundle for just $19.99!!!

 

 

 

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 :

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

Written by Healthy Cat

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