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
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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*