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!
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Keto Latin American Pot Roast Recipe – Whole 30
- 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!
Ingredients
- 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)
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
Nutrition
- Serving Size: approximately 1 cup
- Calories: 271
- Fat: 19g
- Carbohydrates: 2g
- Protein: 20g
Keywords: Keto pot roast, whole30 pot roast, squeaky clean Keto pot roast
You can also download all five of my ebooks, loaded with tasty original low carb recipes in a special bundle for just $19.99!!!
Shannon says
One of my all-time favorite recipes! We serve it over mashed potatoes or rice depending on what we have on hand and everyone loves it. Thank you for this recipe!
★★★★★
Mary says
How can I cook this in the oven?
Becky says
This is really a delicious pot roast! The first night we ate it as roast slices, the second night over salads ALA taco salad, and tonight we’ll finish it off in Quesadillas. So good!
★★★★★
Kelli Willoughby says
I have made this several times and tonight I will be introducing my grandchildren to this dish which is so easy and so good. It makes the house smell amazing and have told many members of my family about this recipe. it is their loss is they don’t take the time to make it . Thank you for sharing this on your site
★★★★★
Mellissa Sevigny says
Thanks so much for taking the time to rate and comment Kelli, hope your family gives it a try for themselves soon!
Lissette says
As a Cuban, I’m not exactly sure why you’re calling this a Cuban dish. This dish, as you are presenting it, is wholly Mexican, which is why the above poster seemed offended. Its kind of like calling something a burger, but using hotdogs instead, ya know? Cuban dishes NEVER, EVER will contain “salsa”, jalapeños, sour cream, cheese, or eaten as tacos…we don’t eat tortillas, lol. Cuban cuisine is tasty, savory and full of flavor, never heat. We use cumin, oregano, basil, bay leaves, bitter oranges, garlic and onions, I cringe, hard, when people try to pass off Cuban food as your standard, run-of-the-mill Mexican dish. It misses the mark and reduces our amazing culture. I don’t feel that its “culture appropriation”, whatever that means, but if you’re going to do it, do it right.
Mellissa Sevigny says
Thanks for weighing in, I’ll revisit this recipe and figure out an alternative name/description!
Cheri Titus says
Been making this recipe for awhile. Never disappoints!! We like to make tostados, shredded meat, toppings of choice like cheese, sour cream etc. I usually make a lime vinegar/oil slaw to go with.
Thank you!!
★★★★★
Rebecca says
Wow, you take the title of a traditional Cuban dish and make something totally inauthentic. That’s not even the biggest issue here. You take the name of our dish then change the cut of beef and say you know better. How dare you? It’s fine if you are inspired by a traditional dish from a different culture but to think you know better than what we’ve been making for lifetimes is gross. Use a different name for it, please. And stop appropriating our culture.
Mellissa Sevigny says
I’m sorry that you interpreted my being inspired by a Cuban dish and posting it here with my own spin on it as “gross” and “appropriating your culture.” It was certainly not my intention for this delicious pot roast post recipe to be so offensive.
Hayley says
You are incredibly gracious and patient. This dish is delicious and has always been a hit with my family and friends. The inspiration you had from Ropa Vieja is well served and lovingly celebrated in this pot roast!
★★★★★
Mellissa Sevigny says
Thanks Hayley, I appreciate that!
Not Mad, Promise says
LOL appropriating your culture?! Why can’t we APPRECIATE someone else’s culture?? This should be a COMPLIMENT to your culture – that we like it so much, we are trying to recreate it the best we can!!! I wouldn’t be mad if you tried your hand at German noodles… I’d be like, “yeah, German noodles are pretty awesome. Glad you appreciate that.” Come on!!!
Let’s be a happy melting pot of cultures and get over this insistence at getting angry at everything little thing. It’s a recipe for God sake!
That being said… I think this recipe is delish and I make it all the time. Thanks for your spin!! I appreciate your appreciation LOL
★★★★★
ChristineA says
Wow. The difference between this comment & Lissette’s comment is like night & day. It’s okay to be angry about something, but to blast another person because of something they did that you thought is wrong is not really okay. It’s especially not okay if you don’t know the other person personally. The best thing to do when something infuriates you is to take a step back & a few deep breaths. A response like Lissette’s will do so much more to foster understand & communication than simply blasting someone else.
Anyway, I came down to the comments to see if there was a mention of when to add those lovely peppers & got sidetracked. I’m guessing the peppers are added in the beginning???
Thanks so much for creating a yummy interpretation of an age old recipe!!!
Barbara says
This was delicious, easy and oh so versatile! I shred everything with my cake mixer, and that makes this an even quicker supper! I also just dump it all in the crockpot and walk away. I can’t imagine how it could be any better by searing and deglazing the juices, because it is so flavorful, with the dump and walk away method.
★★★★★
archk says
Wondering if I can make this with Turkey breast tenderloin…as I don’t eat beef?
Thanks :-)
Mellissa Sevigny says
Theoretically yes, but it may be a little dryer and less luscious, which you could combat by adding a tablespoon of olive oil.
Meredith Caskey says
Boyfriend is a PIT MASTER! So, putting together a protein dish for him can be a bit daunting. He LOVED this meal. Made this during the COVID pandemic and the grocer was out of chuck roast, so I utilized a shoulder roast and it was STILL amazing, even with the leaner meat.
I made this in a dutch oven with the cover on, liquids at a rolling simmer for about 5 hours. Prior to shredding, I removed the meat, and blended the juices with an immersion blender, then let the liquid simmer more while scraping to reduce. Made a perfect gravy. Family tip when the family is not on keto: boyfriend put his on an Onion Roll for “sloppy joes”.
★★★★★
Lori says
I thoroughly enjoy this recipe. I eat in a bowl, like chili, with cilantro, cheese, sour cream, avacado. Or put all of that in a lettuce wrap, or serve over riced cauliflower with cilantro, or with eggs. What a versatile recipe.
I am so glad I found this site. I use a lot of your recipes, many as written, some with modifications. Thank you. Lori
★★★★★
Mellissa Sevigny says
Thanks so much Lori!!
Jennifer says
This was a hit at my house. The kids had this in tortillas while I had it over cauliflower rice. Kids liked it so much they asked for the leftovers for dinner the next night…that never happens here. That’s high praise! This one will be on regular rotation around here.
★★★★★
N. Faith says
This recipe is the ‘bomb’. I have made it so many times I now I have lost count. We use it for so many different meals. One favorite is with a baked egg dish… or with eggs in a wrap.. add avocado, sour cream and cheese.
Thank you for this great recipe.
★★★★★
Mellissa Sevigny says
So glad you’re able to customize and enjoy this recipe over and over! Thanks for taking the time to write a review!
Kathy says
I made this in a crockpot. At first I didn’t care for the smell of the coriander and cumin cooking. Towards the end of cooking it was smelling delicious! It shredded up easily and was enjoyed tremendously! Highly recommend! Great for leftovers.
Susan Huth says
If cooking in IP, would you add liquid with the diced tomatoes? I’ll be using canned tomatoes.
Leighellen Landskov says
STOP THE PRESSES! HOLD THE PHONE!!
This is legit like the BEST recipe EVER!!! Oh my gosh – my house smells AH-mazing. I have 3 boys and they ALL devoured this. They ate there’s like tacos in shells with cheese. I ate mine like a salad over romaine with guac and sour cream. I can’t get over how complex the flavors are in this, but it was the EASIEST recipe EVER!! I made ours in a crockpot and literally just dumped everything in, turned it on, and walked away for four hours. I made it with a 5 lb pork butt. It was SO tender and SO flavorful. I feel a touch guilty with how easy it was to make!!
I don’t think we’ll EVER go back to regular ground beef tacos with that nasty packet ever again. This does NOT taste like diet food!!!
Thank you!
★★★★★
Joni L. says
A must-have! We found this recipe while doing SCKC 2019 and since then we have it at least 1-2 times a month.
★★★★★
Ashley G. says
Absolutely delicious! I’ve added this to our dinner rotation and it’s definitely a favorite around here. Thank you for such an easy recipe for this Keto sahm!
★★★★★
Trish says
A family favorite! We love having it as tacos in romaine leaves, or on top of riced cauliflower as a bowl.
★★★★★
Kim says
My family LOVED this!! I used pork roast (pork butt) instead of beef because that’s what I had on hand. I did not do all the searing & time consuming work. I simply put the roast in the crockpot, dumped all the other ingredients on top & pushed start! A couple hours before we ate it I pulled/cut it into smaller chunks so the flavor really saturated every bite! If you want more of the liquid to cook off just keep it on high a little longer once the meat’s all shredded. I put my meat on salad & had an amazing “taco salad”. The rest of my family ate the meat plain & said it was one of the best dishes they’ve ever had. (Big compliment coming from 11 & 14 year olds who have not appreciate their mother “taking all their bread away”!) Thank you!!
★★★★★
Wanda says
I would like to know where your carb count comes from?? I sound amazing but still high in carbs for the ingredients shown
Mellissa Sevigny says
It’s 2g net carbs – how is that high?
Carmen Hix says
No cilantro??? In a cuban dish?? I added plenty. No other liquid required?
★★★★★
Sophilia says
This is one of my favourite recipes from this site. And I like a lot of them!
★★★★★
Kathy says
I’m from Australia and didn’t have salsa Verde so used regular and cooked it in the oven. I also bought a can of chopped tomatoes and chillies together from the USA food shop. Absolutely delicious and I’ll definitely be making this again! Thanks so much!!
★★★★★
Christine Castaneda says
This is in the crock pot again. My family loves it. top it with sour cream, cheddar cheese, avocado, cilantro and a squeeze of lime. Thanks Melissa for the great recipes!
★★★★★
Selena O'Donnell says
Hi, could this be done in the Instant Pot? If so, what would be the setting? Thank you! P.S. I’m trying the crock-pot version today.
Mellissa Sevigny says
Yes you could do that – I think about 30 minutes on high would do it!
Laura says
Could this be made on the stovetop in a multi purpose pot?
Mellissa Sevigny says
yes!
Rosalynd says
Hi Melissa
In the comments you suggest 30 min in the instant pot but this recipe says 45. I have it in the IP now and I’m afraid I’ll overlook it. Praying you see this and guide me ;) thank you! I love all your recipes!
Mellissa Sevigny says
We tested it out and 45 was better for the meat to get really tender, so that’s what we put in the recipe. Hope yours turned out!
Lori says
Made this last night for dinner tonight! Made exactly as the recipe stated! The smells were amazing…it was done around 9:30pm. The BF and I had to sample of piece of the meat and let me tell ya, as hot as it was, it was DELISH! Tried a cold piece for breakfast this morning….AMAZING! Can’t wait for dinner tonight with some fresh guacamole on the side! This recipe is definitely a keeper! Thanks Melissa!
★★★★★
Kristy says
We are new to the low carb eating, and this was one of the first dishes we tried. OMG – SO GOOD! Eve thought its a bit expensive, it was well worth it. We will be making this time and time again.
We top it with some sharp cheddar cheese and scallions – delish! ty!!
★★★★★
Amy says
HI! Thanks so much for uploading all of this! I’ve always been overweight and have finally moved into the obese category recently, due to some life changes. So, I’m trying to take my weight back in hand and am going to be starting the keto diet on the 10th. Your meal plans makes it so easy for me so I have somewhere to start with and make changes to fit my food and calorie restrictions. I really want to try this out; however, I cannot eat red meat. Can I make the same with chicken instead?? Hoping you can get back to me before Friday, which is when I’ll be starting my 3day kickstart and cooking like a madwoman for the rest of the weekend!
Again, thanks for all your hardwork!!
Kim says
I made it with pork & I’m sure it would be delicious with chicken as well!
elizabeth parks says
HI! Can I use my pressure cooker? My husband is a firefighter and therefore can not leave my crockpot on while we are gone from the house.
Thanks
Elizabeth
Mellissa Sevigny says
Yes, absolutely!
Christine says
This was so good I don’t think I will ever go back to conventional! Thanks!
★★★★★
KetoBlaze says
I’m anxious to try this as I’m following your 7 day plan. I plugged in all of your recipes to My Fitness Plan so that I can record my days. All are close in numbers due to various product choices, but I cannot get the Cuban Pot Roast to get to 19 grams of fat. I went over and over it trying to get the fat up but no luck. The other numbers are close….it’s only coming up at 6 grams….what am I doing wrong???? :)
Thanks for all the work you did on these meal plans!!
★★★★★
Kathleen says
Whatever you call it (we call it chili) it’s delicious and so easy to make. Thank you for this and all your tasty recipes.
★★★★★
Bri says
my bf says it’s the best “chili” I’ve ever made!
★★★★★
Paige says
Made this yesterday. Didn’t change anything in the recipe. Absolutely ridonkulous!! This is becoming a regular meal in our house.
Shaun says
This was absolutely delicous
Karen Fuldauer says
I’m sorry, did I miss where you said these yellow pepper sticks should go? I don’t see them in the instructions. I reread it 4times. :-$
Mellissa Sevigny says
The red and yellow peppers get added in the last step – I just said peppers, didn’t specify color, sorry!
Darrell says
What a load of work. I am looking so forward to trying this week of meals out. Thank you for the effort it took to get this all together. I am a fan just for that. I will let you know how things go.
Brian says
It’s really difficult to make anything week after week because my wife prefers a huge variety of meals or she gets tired of them quickly, so I usually have to really think hard to come up with a variety of meals every month to keep things interesting for her.
Fortunately this recipe exists to alleviate some of that pressure! This is something I can make every week AND she looks forward to every week!
We’ve eaten it as a salad with shredded lettuce topped with avocado & salsa verde dressing. We’ve eaten it piled in butter leaf lettuce as “tacos”. We’ve eaten it in tortillas rolled up as burritos. We’ve even eaten it plain, as is.
My one recommendation, is to mix all the spices together with the apple cider vinegar in a small mixing bowl to form a tasty paste, this way the spices combine together beautifully. Then as the salsa verde, peppers, tomatoes & green chilis are cooking in the pan mix the paste in. It helps to distribute the flavors more evenly.
Thanks for helping to make me a handy husband! 5/5*
★★★★★
Maria says
Thanks to you I am down 11 lbs in just 7 days. I have followed your 3 day kick start and am currently on the first 7 day meal plan. Your recipes are delicious and easy, and I love that you don’t supplement flavor with a s#*! Ton of onion. I hate cooking with onion, and most other blogs call for 1/2 an onion in their recipes. You are amazing, and I am truly thankful to have found your blog!
Mellissa Sevigny says
That is AWESOME Maria! Thanks so much for letting me know! As a side point, though I do like onion, it’s surprisingly high in carbs, which is why you don’t find a ton of it in my keto recipes!
Tracy says
Just made this today.
The aroma during cooking was making me half insane, and when it was done, the flavor and tenderness were out of this world!
THANK YOU!
★★★★★
kiki_panda says
I accidentally bought a pork butt and I use that instead of this cut of meat?
Mellissa Sevigny says
Definitely – slightly different flavor but still delicious with pork!
Julie says
We tried this recipe last night and it was fantastic. We added sliced onion which we know adds a bit of carbs and a half cup of beef broth to keep it from burning the cast iron pot we used. It really came out as a new favorite. Thanks for posting.
Robert says
Just bought a 6 qt crockpot just for this recipe (and hopefully many others in the future) but I wasn’t sure, do we need to add more liquid? when I started the crockpot and all the ingredients were in the meat wasn’t covered completely…..I’m doing the 6 hrs on low.
Angela says
I made this tonight using pork butt instead of chuck roast and it was amazing! My husband and son absolutely loved it! I added more of your salsa verde recipe but omitted the tomatoes & peppers and the meat still had great flavor. I opted to add the veggies to my guacamole that we used to make lettuce wraps. While my son enjoeyed his with pepperjack cheese in a quesadilla. This will be a staple in our house! Thanks! ?
★★★★★
Debbie says
Just had to let you know that my family tried this and loved it! Thanks for a great recipe that will be used again and again.
Stephanie says
Wow, this was delicious!!! I wanted to eat it all so I had to have my husband restrain me, lol. Thank you!
Sarah says
So I made this last week and while I was heating it up at work the next day for lunch everyone went nuts! Asking what the smell was and where I got the recipe. So I’m making a double batch right now at work for everyone to try, thank you for such a great recipe!!
MomMom says
Love this recipe. We have a lot left. Can it be frozen?
MadCtyGrl says
In the crock pot and going low and slow! Took a little taste of the sauce – this is going to be AMAZING! Thank you!
Mellissa Sevigny says
yay! So glad you’re enjoying it!
Stacy says
This dish was a huge hit in my house. Thank you for posting!
Sarah says
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!
Yuliya says
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!
Brenda says
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.
Tori says
I only got 6 servings out of mine, I measured one cup for meal prep purposes. I used a 2.9 lb chuck roast.
★★★★★
M says
I can’t get salsa verde or tomatillos anywhere- is there something you could recommend to substitute this in the dish please?!
Thanks
(PS I’m writing this with a full stomach from your delicious cream cheese pancakes haha!)
Mellissa Sevigny says
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 says
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! :)
Sativa says
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 says
yes, pork butt especially would be an excellent substitute for the beef!
Jamie says
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!!! :)
Kimberley says
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 says
There is a long list of serving options and sides just above the recipe text Kimberley – enjoy!
Latifah says
Yum!!!! Thanks for a great recipe! Excuse me while I go have seconds!
Amber says
Oh my so delish! Cannot wait for my husband to try it tonight. Thank you
Teresa Gatell says
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 says
Thanks Teresa and welcome to IBIH!!!! So glad your family enjoyed this recipe and hope you will enjoy the others at least as much! :)
Tracy says
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.
Mellissa Sevigny says
You’re so welcome Tracy! 2014 is our year, let’s rock it out! :)
Jenny says
This is such a wonder. Could not wait to be able to try this one.
Teeza says
Hi just wanted to let you know I modified and posted this recipe on my blog! I love this pot roast :-) http://teezastreats.wordpress.com
Mellissa Sevigny says
Thanks Teeza!
Carolyn says
Okay so I just came home from Crossfit and saw this on Pinterest and now I want it so badly, I could cry!
GordonC says
That looks delicious, can’t wait to try it.
Kristina says
Best pot roast ever!
Mellissa Sevigny says
Thanks so much Kristina! I loved this one and can’t imagine eating it any other way now! Glad you liked it too!
Kelly @ The Pretty Bee: Cooking + Creating says
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 says
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!
Patricia says
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 says
Yay! :) I way prefer this over the typical pot roast too Patricia – so glad you enjoyed it!
Jenny says
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.
Deb says
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 says
Thanks so much for letting me know Deb, I fixed it now! Hope you like it!
Laura S. says
hahaha.. maybe with all of these responses call it.. South of the border pot roast.
Baron says
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: http://pixlr.com
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.
Mellissa Sevigny says
Thanks Baron, I haven’t heard of pixlr before, will check it out!
Judy @Savoring Today says
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.
Mellissa Sevigny says
Thanks Judy – this would be amazing in some corn tortillas!
LyndaS says
Looks great and another reason for me to get a slow cooker. But is it called Mexican pot roast or Cuban?
Mellissa Sevigny says
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 says
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 says
Thanks for weighing in Christina – I guess it’s more inspired by than a replica then!
David says
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 says
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! :)
Maureen says
I went out and bought a pot roast and some salsa verde…I’m making this for tonight! Thanks for sharing this recipe.
Maureen says
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 says
Thanks for letting me know Maureen! So glad that it turned out well and you enjoyed it – never get tired of hearing that! :)
Anita breeze says
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 says
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!
Donna says
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 says
Absolutely Donna, anything that you can braise in will work – low and slow is the key to getting tender meat and excellent flavor! Enjoy!
Samantha says
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 says
I hope he enjoys it too Samantha – let us know what the verdict is! :)
movita beaucoup says
RIP, Laptop. {sigh}
Also, those photos up there? So pretty!
Mellissa Sevigny says
Thanks Movita, I’m still grieving but it gets easier every day. ha ha! :)