Cuban Pot Roast Recipe – Low Carb and Gluten Free


crockpot pot roast recipeI struggled with what to call this dish, and finally settled on Cuban Pot Roast. Naturally low carb, it’s in the style of Ropa Vieja which is a Cuban dish usually made of skirt or flank steak and peppers.

Since I used a chuck roast it’s not completely authentic – though delicious and in my opinion better than with skirt steak which can get tough.

Calling it pot roast also makes it more accessible and less intimidating to tackle. And you will absolutely want to try this dish! Made in the crock pot, it’s incredibly easy to put together.

It’s also meltingly tender and oh so flavorful! I’ll be making this low carb 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, try my popular Easy Paleo Pot Roast recipe!

You can serve this 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.

low carb ropa vieja recipe from

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

ropa vieja recipe from


Cuban Pot Roast Recipe – Low Carb and Gluten Free

Yield: 10 servings

Serving Size: approximately 1 cup

A low carb Cuban Pot Roast recipe in the style of Ropa Vieja.


  • 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


  • 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.


Approximate nutrition info per serving: 271 calories, 19g fat, 2g net carbs, 20g protein

low carb ropa vieja recipe from

As a side note, my laptop situation is not looking good. I’m using Matt’s and while I have a couple more sets of recipe photos on the sd card, I don’t have access to my editing software or the other files that are on my own laptop. So until I get home from CT, there will probably only be one more post (another meatball recipe on Monday).

Meanwhile, I’ll be checking in briefly a few times a day here and on the facebook page. Don’t forget to enter the October Winner’s Choice Giveaway before the end of this month for your chance to win the Dutch Oven, Spiralizer, or Magic Bullet prize!

And as always, if you’re looking for great new recipes to try, why not download your copy of the IBIH Fall Recipes Ezine today?!?

25 low carb and gluten free recipes for fall

  1. movita beaucoup
    movita beaucoup10-17-2013

    RIP, Laptop. {sigh}

    Also, those photos up there? So pretty!

    • Mellissa Sevigny
      Mellissa Sevigny10-20-2013

      Thanks Movita, I’m still grieving but it gets easier every day. ha ha! :)

  2. Samantha

    excited to try it this weekend – my husband is not a fan of traditional pot roast, so I hope he enjoys it! Thanks for the recipe!

    • Mellissa Sevigny
      Mellissa Sevigny10-20-2013

      I hope he enjoys it too Samantha – let us know what the verdict is! :)

  3. Donna

    WANT to make this wonder!!…Question…Could I possibly use a Dutch Oven…in the oven or on the flame?…I unfortunately am “crock-pot deprived” and would still love to somehow cook up this flavor-packed marvel in the near future (quite possibly before I can justify buying a crock-pot!)

    • Mellissa Sevigny
      Mellissa Sevigny10-20-2013

      Absolutely Donna, anything that you can braise in will work – low and slow is the key to getting tender meat and excellent flavor! Enjoy!

  4. Anita breeze
    Anita breeze10-17-2013

    Mmmmm, I have a roast in the freezer just waiting for this recipe as well as a super busy weekend. Crockpot cooking is so great for low maintenance cooking. Thanks for the recipe!

    • Mellissa Sevigny
      Mellissa Sevigny10-20-2013

      I am definitely a crockpot convert! For years mine gathered dust but now that I’ve started using it I’m totally hooked! Hope you like this recipe Anita – let us know how it comes out!

  5. Maureen

    I went out and bought a pot roast and some salsa verde…I’m making this for tonight! Thanks for sharing this recipe.

    • Maureen

      it came out great…loved it! I’m not a fan of traditional pot roast but this recipe sounded so good that I had to try it…glad I did. Thanks for sharing this with us.

      • Mellissa Sevigny
        Mellissa Sevigny10-20-2013

        Thanks for letting me know Maureen! So glad that it turned out well and you enjoyed it – never get tired of hearing that! :)

  6. LyndaS

    Looks great and another reason for me to get a slow cooker. But is it called Mexican pot roast or Cuban?

    • Mellissa Sevigny
      Mellissa Sevigny10-20-2013

      I had called it Mexican when I started the post, but thought it was more appropriate to call it Cuban since it’s based on a Cuban dish – so I changed everything but forgot the recipe plugin. Sorry for the confusion -it’s fixed now. The flavors are decidedly Mexican, so if you enjoy Mexican food you’ll hopefully love it!

      • Christina

        I was raised on my mom’s “Ropa Vieja”— concluding that your recipe is decidedly Mexican and not Cuban— including what accompanied the dish (chili in Cuban food? Never!). For the record, we’d eat it with some long grain rice and an avocado or tomato salad.

        Always a winner in Mama’s house.

        • Mellissa Sevigny
          Mellissa Sevigny10-23-2013

          Thanks for weighing in Christina – I guess it’s more inspired by than a replica then!

      • David

        Looks great. The previous comment was spot on however.Being from Key West and eating Cuban food all my life these flavors are Mexican/Puerto Ricn in nature. I have been making Cuban Pot Roast with chuck roast for 40 years and use either Ropa Vieja or Boliche recipe for the spices. I will make this as it looks delicious, but I will call it Mexican Pot Roast. This is not a criticism just a clarification. Thanks for this adaption.

        • Mellissa Sevigny
          Mellissa Sevigny11-14-2013

          Thanks for weighing in David! I’ve never heard of Boliche, will look into it and maybe do a “real” Cuban version for the blog! :)

  7. Judy @Savoring Today
    Judy @Savoring Today10-18-2013

    This definitely makes me want to grab some corn tortillas and fill some tacos. Love the spice combination and letting it all come together in the slow cooker is perfect.

  8. Baron

    You should use Dropbox or Google Drive for files that can be in the cloud and locally on your computer. And if you need a photo editor that will make you feel at home if you’re a Photoshop user go to:

    The only bad thing is pixlr won’t work with RAW camera files. Personally even though I own Photoshop I’m ditching it for GIMP. I’ve had enough of Adobe.

  9. Deb

    Looks really good…I love Cuban flavors. Definitely going to try next weekend. BTW..the article calls it Cuban style pot roast, but the recipe is labeled Mexican….might cause some indexing problems.

    • Mellissa Sevigny
      Mellissa Sevigny10-20-2013

      Thanks so much for letting me know Deb, I fixed it now! Hope you like it!

  10. Jenny

    Just finished a bowl of this delicious pot roast. Perhaps putting together a fresh salsa of jalapeños, onions, tomato, all chunked up to have a crunchiness go with the meat. Delicious! Definitely a keeper.

  11. Patricia

    Just when I think I can’t love you anymore… THIS WAS OUT OF THIS WORLD!
    I will never, ever make pot roast any other way, I made two, so dang good! Thanks!

    • Mellissa Sevigny
      Mellissa Sevigny10-26-2013

      Yay! :) I way prefer this over the typical pot roast too Patricia – so glad you enjoyed it!

  12. Kelly @ The Pretty Bee: Cooking + Creating
    Kelly @ The Pretty Bee: Cooking + Creating10-28-2013

    Yum! This looks fantastic! I have that same dish…does the terra cotta change the flavor of the food? I haven’t used it yet, because I noticed it has a distinct smell.

    • Mellissa Sevigny
      Mellissa Sevigny10-29-2013

      I never noticed a smell or anything Kelly, and it doesn’t seem to impact the food at all. Is yours glazed on the inside? If not I could see it becoming porous maybe and having a smell – otherwise you should be good to go!

  13. Kristina

    Best pot roast ever!

    • Mellissa Sevigny
      Mellissa Sevigny11-07-2013

      Thanks so much Kristina! I loved this one and can’t imagine eating it any other way now! Glad you liked it too!

  14. GordonC

    That looks delicious, can’t wait to try it.

  15. Carolyn

    Okay so I just came home from Crossfit and saw this on Pinterest and now I want it so badly, I could cry!

  16. Teeza

    Hi just wanted to let you know I modified and posted this recipe on my blog! I love this pot roast :-)

  17. Jenny

    This is such a wonder. Could not wait to be able to try this one.

  18. Tracy

    I found your blog a few weeks ago and it’s amazing. To say I was in a low carb rut would be an understatement!! Today I decided to make this for Sunday dinner and the only word I can come up with to describe this is AMAZING!! Thank you for rescuing my diet in 2014.

  19. Teresa Gatell
    Teresa Gatell03-04-2014

    I am new to your blog having just found you through Pinterest. I have been experimenting with the Paleo diet with success and saw this recipe met the guidelines and was super easy to prepare in a crock pot. It was fabulous! I am from Texas, so I added extra salsa and chiles for added spice. My girls loved it on tortillas and it was great with salad. So glad I found your blog and am looking forward to trying more recipes!

    • Mellissa Sevigny
      Mellissa Sevigny03-05-2014

      Thanks Teresa and welcome to IBIH!!!! So glad your family enjoyed this recipe and hope you will enjoy the others at least as much! :)

  20. Amber

    Oh my so delish! Cannot wait for my husband to try it tonight. Thank you

  21. Latifah

    Yum!!!! Thanks for a great recipe! Excuse me while I go have seconds!

  22. Kimberley

    I am new to low carb recipes. We are in our third week. What sides or toppings would you serve with this recipe? Thank you.

    • Mellissa Sevigny
      Mellissa Sevigny06-13-2014

      There is a long list of serving options and sides just above the recipe text Kimberley – enjoy!

  23. Jamie

    I usually dislike traditional pot roast, but wanted to follow the keto week so I made this recipe. It is so delicious!!! It came out perfect and it’s my favorite dish so far! Thank you!!! :)

  24. Sativa

    I’m not impressed with the price of beef in my area :(, do you think this would work well with pork butt or pork loin roast? I find those for $1.15-$2/lb on sale quite often.

    • Mellissa Sevigny
      Mellissa Sevigny07-31-2014

      yes, pork butt especially would be an excellent substitute for the beef!

  25. M

    I can’t get salsa verde or tomatillos anywhere- is there something you could recommend to substitute this in the dish please?!

    (PS I’m writing this with a full stomach from your delicious cream cheese pancakes haha!)

    • Mellissa Sevigny
      Mellissa Sevigny08-11-2014

      You could probably use a regular tomato based salsa if you can’t find a salsa verde! It will change the flavor slightly, but still be delicious I’m sure!

      • M

        Thanks for the reply-just added in extra tomatoes/hot sauce so we’ll see how it turns out- its cooking and smelling good as I write! :)

  26. Brenda

    This recipe is absolutely amazing! I followed the recipe almost to a tee, leaving out peppers because I do not like them and I did not have oregano. Still tasted fantastic! I added a little bit of shredded cheese and a teaspoon of sour cream. It was very filling and couldn’t finish it. I think I will use the rest on the top of an omelet tomorrow morning.
    I used all of the ingredients and 2.98 pounds of chuck roast. I only yielded 5 cups equaling 5 servings. So I decided to do a carb count and came out 3.8 carbs per serving. I am not sure why I am so far off of the 10 yield servings. Any input would be great.
    I cannot wait to try out more recipes.

  27. Yuliya

    This recipe was delicious! I didn’t have diced tomatoes, so I used stewed. Also, I didnt measure my spices, just threw them in like always. It was delicious. I had it with homemade guacamole. Perfect low carb meal. Thank you! Wish i could share my picture with you!

  28. Sarah

    I made this all in my Instant Pot pressure cooker, including the browning step. It was so good! I used less meat (about a pound of pork), but still lots of seasoning. I poured a good amount of chicken broth over it all and cooked for 25 mins and it was like soup. An amazing soup topped with shredded lettuce and cheese. Thanks for the awesome recipe!

  29. Stacy

    This dish was a huge hit in my house. Thank you for posting!

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