Cuban Pot Roast Recipe – Low Carb and Gluten Free
Try this Cuban Pot Roast Recipe – Low Carb and Gluten Free recipe, or contribute your own.
Try this Cuban Pot Roast Recipe – Low Carb and Gluten Free recipe, or contribute your own.
- 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
- 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 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 and serve with your choice of toppings.
Dried spices and canned chilis perform differently than their fresh counterparts because dehydration concentrates volatile oils while thermal processing softens cellular walls. Canned green chilis and dried onion flakes yield a uniform background flavor profile that diffuses evenly over four hours of high heat, whereas fresh peppers contribute a distinct vegetal brightness that degrades if added too early. Searing the chuck roast in a hot pan triggers the Maillard reaction, forming complex flavor compounds on the meat surface that liquid braising alone cannot achieve. Deglazing the pan with salsa verde and tomatoes incorporates those browned proteins back into the cooking liquid rather than leaving them behind in the skillet. Collagen within the connective tissue of the beef slowly melts into gelatin during the four to six hour cooking window, transforming a tough cut into shreds that easily yield to a fork. Substituting fresh Roma tomatoes for the canned variety requires increasing the cooking time slightly to account for higher water content and lower initial concentration. Storing leftovers in an airtight glass container for up to four days allows the cumin, coriander, and oregano to deepen further as the fats and acids meld.
