Keto Cuban Pot Roast Recipe – Whole30
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 Whole30 compliant!
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 Whole30 compliant!
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup diced tomatoes
- 1 tsp dried oregano
- 1 tbsp chili powder
- 2 tbsp apple cider vinegar
- 2 tbsp ground cumin
- 1/2 cup salsa verde
- 2.5 - 3 lb boneless chuck roast
- 1/2 cup canned chopped green chilis
- 2 tbsp dried onion flakes
- 1/2 cup red and yellow peppers cut into strips
- 1 tbsp ground coriander
- 1/2 cup water (for instant pot only)
- Carbohydrate 3.65099267182856 g
- Cholesterol 0 mg
- Fat 0.595137334530355 g
- Fiber 0.74198667731837 g
- Protein 0.673354000716272 g
- Saturated Fat 0.0418640333932652 g
- Serving Size 1 1 serving (41g)
- Sodium 88.6221335774747 mg
- Sugar 2.90900599451019 g
- Trans Fat 0.25004443394489 g
- Calories 21 calories
Step-by-step
- 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.
- 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.
Shredded chuck roast emerges from a long simmer soaked through with the sharp brightness of apple cider vinegar, earthy cumin, and charred capsicum peppers. When developing connective-tissue-rich cuts like a two-and-a-half-pound chuck roast, prolonged heat converts tough collagen into gelatin, yielding a tender structure that easily parts with two forks while destroying moisture if cooked past the point of tenderness.
- Deglaze the searing pan completely with salsa verde and tomatoes to capture the browned fond, because those caramelized bits build the foundation of the braising liquid.
- Store the shredded meat submerged in its leftover cooking juices inside an airtight glass container in the refrigerator for up to four days to keep the lean muscle fibers from drying out.
- Transform chilled leftovers on the second day by crisping portions in a cast-iron skillet over medium-high heat until the edges turn deeply browned and crunchy.
- Vent the pressure cooker thoroughly using a quick release after forty-five minutes at high pressure to halt the cooking process before the beef over-softens.
Cold days call for hearty preparations that taste even more complex the following afternoon. Reheating leftover shredded beef with a splash of water restores its initial succulence without diluting the vibrant chili and oregano seasonings.
