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Keto Cuban Pot Roast – Low Carb

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Naturally low carb and dairy free, this Keto Cuban Pot Roast is in the style of Ropa Vieja which is a Cuban dish usually made of skirt or flank steak and peppers.  A super easy keto pot roast recipe that will be a hit with family and friends every time!  Paleo & Whole 30 too!

 

 

Since I used a chuck roast, this keto Cuban pot roast is not completely authentic as a Ropa Vieja – but it’s absolutely delicious and in my opinion better than if made with a skirt steak which can get tough.

Made in the crock pot or Instant Pot, this keto Cuban pot roast is incredibly easy to put together, and reheats very well all week long.  Your keto meal planning situation just got a whole lot easier!

 

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Meltingly tender and oh so flavorful, I’ll be making this keto Cuban 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 Cuban 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 Cuban Pot Roast Recipe – Whole 30

★ ★ ★ ★ ★

5 from 17 reviews

A keto Cuban 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!

  • Author: Mellissa Sevigny
  • Prep Time: 5 minutes
  • Cook Time: 4 hours + 5 minutes
  • Total Time: 4 hours 10 minutes
  • Yield: 10 servings
  • Category: keto main dishes
  • Method: slow cooker
  • Cuisine: Cuban

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:

  1. Generously season the roast with salt and pepper.
  2. Sear in the Instant Pot using the saute function, until browned on all sides.
  3. 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.
  4. Seal the Instant Pot and set to Manual / High Pressure / 45 minutes.
  5. When the timer goes off, release the pressure using the quick release.
  6. When all of the team and pressure has released, remove the cover.
  7. Shred the meat with two forks, removing any connective tissue.
  8. 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:

  1. Generously season the roast with salt and pepper.
  2. Sear in a hot pan until browned on all sides.
  3. Place the meat in the bottom of a 5qt crock pot (slow cooker).
  4. Add the salsa verde, chilis, and tomatoes to the pan you seared the meat in.
  5. Deglaze and bring to a boil.
  6. Pour over the meat in the crock pot.
  7. Add the onion flakes, garlic, peppers, salt, cumin, coriander, oregano, chili powder, black pepper, and apple cider vinegar and stir.
  8. Cook for 4hrs on high, or 6hrs on low (or until the meat is tender).
  9. Shred the meat with two forks, removing any connective tissue.
  10. Serve with your choice of toppings – cilantro, guacamole, chopped tomatoes, shredded cheese and sour cream (if not on Whole 30) etc. 

Nutrition

  • Serving Size: approximately 1 cup
  • Calories: 271
  • Fat: 19g
  • Carbohydrates: 2g
  • Protein: 20g

Keywords: keto, low carb, pot roast, slow cooker, Instant Pot, whole 30, paleo, dairy free, nut free, egg free

 

 

 

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

 

 

 

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New to Keto and need some help getting started?  Check out my free 3 Day Keto Kickstart followed up with 12 weeks of free keto menu plans with shopping lists!  I’ve done all of the legwork for you, and people are reporting amazing results using my free keto plans!

 

 

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Reader Interactions

Comments

  1. 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!

    ★ ★ ★ ★ ★

    Reply

  2. A family favorite! We love having it as tacos in romaine leaves, or on top of riced cauliflower as a bowl.

    ★ ★ ★ ★ ★

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  3. 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!!

    ★ ★ ★ ★ ★

    Reply

  7. 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!!

    ★ ★ ★ ★ ★

    Reply

  8. 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!

    ★ ★ ★ ★ ★

    Reply

  9. 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.

    Reply

  10. 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!

    ★ ★ ★ ★ ★

    Reply

  11. 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!!

    ★ ★ ★ ★ ★

    Reply

  12. 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!!

    Reply

  13. 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

    Reply

  15. 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!!

    ★ ★ ★ ★ ★

    Reply

  16. 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.

    ★ ★ ★ ★ ★

    Reply

  19. 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. :-$

    Reply

  20. 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.

    Reply

  21. 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*

    ★ ★ ★ ★ ★

    Reply

  22. 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!

    Reply

  23. 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!

    ★ ★ ★ ★ ★

    Reply

  25. 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.

    Reply

  26. 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.

    Reply

  27. 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! 😀

    ★ ★ ★ ★ ★

    Reply

  30. 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!!

    Reply

  34. 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!

    Reply

  35. 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!

    Reply

  36. 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.

    Reply

    • I only got 6 servings out of mine, I measured one cup for meal prep purposes. I used a 2.9 lb chuck roast.

      ★ ★ ★ ★ ★

      Reply

  37. 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!)

    Reply

  38. 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.

    Reply

  39. 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!!! :)

    Reply

  40. 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.

    Reply

  43. 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!

    Reply

  44. 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.

    Reply

    • 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!

      Reply

  51. 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!

    Reply

  52. 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.

    Reply

  53. 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.

    Reply

  54. 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.

    Reply

    • 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!

      Reply

      • 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.

        Reply

      • 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.

        Reply

  59. 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!)

    Reply

  60. 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!

    Reply

Trackbacks

  7. […] 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 campaignIcon Shop 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 campaignIcon Recipes DIRECTIONS: http://www.ibreatheimhungry.com/2013/10/cuban-pot-roast-recipe-low-carb-gluten-free.html&nbsp ; […]

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  8. […] INGREDIENTS:2.5 – 3 lb boneless chuck roast1/2 cup salsa verde1/2 cup canned chopped green chilis1 cup diced tomatoes2 Tbsp dried onion flakes1 tsp garlic powder1/2 cup red and yellow peppers cut into strips1 tsp salt campaignIcon Shop2 Tbsp ground cumin1 Tbsp ground coriander1 tsp dried oregano1 Tbsp chili powder1/2 tsp black pepper2 Tbsp apple cider vinegar campaignIcon RecipesDIRECTIONS: http://www.ibreatheimhungry.com/2013/10/cuban-pot-roast-recipe-low-carb-gluten-free.html&nbsp ; […]

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