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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Michelle says
Did in crockpot Soooo awesome Meat came out so tender and flavorful
G says
Making this one again as I type this. This has been a go-to both on and off keto year after year. Love this recipe!
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.