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!
Print
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
You can also download all five of my ebooks, loaded with tasty original low carb recipes in a special bundle for just $19.99!!!
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!!