Keto Cuban Pot Roast
Ingredients:
- 3 lb Boneless chuck roast
- .5 c Salsa Verde
- .5 c Diced Green Chiles
- 1 c Diced Tomatoes
- 2 tbsp Dried Onion Flakes
- 1 tsp Garlic Powder
- 1 Bell Peppers yellow, cut into strips
- 1 tsp Sea Salt
- 2 tbsp Cumin
- 1 tbsp Ground Coriander
- 1 tsp Dried Oregano
- 1 tbsp Chili Powder
- .5 tsp Ground Black Pepper
- 2 tbsp Apple Cider Vinegar
Instructions:
- 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.
Nutrition
Calories: 273kcal | Carbohydrates: 5g | Protein: 27g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 444mg | Potassium: 633mg | Fiber: 1g | Sugar: 3g | Vitamin A: 765IU | Vitamin C: 20.9mg | Calcium: 55mg | Iron: 4.3mg
Tried this recipe?Let us know how it was!
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