Cuban Pot Roast – Low Carb and Gluten Free

Naturally low carb and dairy free, this Keto Latin American Pot Roast is a mash up of some of our favorite Latin American flavors. A super easy keto pot roast recipe that is Squeaky Clean Keto, Paleo & Whole 30 friendly!

I used a chuck roast for my keto Latin American pot roast, which is inspired by Cuban Ropa Vieja – but also pulls in some flavors that are more commonly used in Mexican cooking.

Made in the crock pot or Instant Pot, this keto Latin American pot roast is incredibly easy to put together, and reheats very well all week long.

Which means your keto meal planning situation just got a whole lot easier!

Meltingly tender and oh so flavorful, I’ll be making this keto Latin American 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 Latin American 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 Latin American Pot Roast Recipe – Whole 30

Author: Mellissa Sevigny
Total Time: 4 hours 10 minutes
Yield: 10 servings 1x
Diet: Diabetic

Description

A keto Latin American 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!

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)

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Instructions

To make in the Instant Pot:

Generously season the roast with salt and pepper.
Sear in the Instant Pot using the saute function, until browned on all sides.
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.
Seal the Instant Pot and set to Manual / High Pressure / 45 minutes.
When the timer goes off, release the pressure using the quick release.
When all of the team and pressure has released, remove the cover.
Shred the meat with two forks, removing any connective tissue.
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:

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

Prep Time: 5 minutes
Cook Time: 4 hours + 5 minutes
Category: keto main dishes
Method: slow cooker
Cuisine: Latin American