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23. Keto Cuban Pot Roast Recipe 0

Keto Cuban Pot Roast Recipe

5 from 1 vote
The Keto Cuban Pot Roast Recipe is a flavorful and nutritious dish that combines tender beef with traditional Cuban flavors.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 Servings
Course: Main Course
Cuisine: Cuban
Calories: 339
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb chuck roast boneless
  • 1/2 cup salsa verde
  • 1/2 cup green chilis canned chopped
  • 1 cup tomatoes diced
  • 2 tbsp onion flakes dried
  • 1 tsp garlic powder
  • 1/4 cup red peppers cut into strips
  • 1/4 cup yellow peppers cut into strips
  • 1 tsp Sea Salt
  • 2 tbsp cumin ground
  • 1 tbsp coriander ground
  • 1 tsp oregano dried
  • 1 tbsp chili powder
  • 1/2 tsp black pepper
  • 2 Tbsp vinegar apple cider
  • 1/2 cup water for Instant Pot only

Equipment

  • Skillet or Dutch oven
  • Cooking oil
  • Meat thermometer

Method
 

Preparing the Beef:
  1. a. Take the 3 lb boneless chuck roast and pat it dry with paper towels.
  2. b. Season the roast with 1 tsp sea salt and 1/2 tsp black pepper, ensuring even coverage.
  3. c. Rub 2 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp dried oregano, and 1 tbsp chili powder onto the roast, massaging the spices into the meat.
  4. d. Let the seasoned roast sit at room temperature for about 30 minutes before cooking.
Searing the Roast:
  1. a. In a large skillet or Dutch oven, heat some cooking oil over medium-high heat.
  2. b. Place the seasoned roast in the hot pan and sear it on all sides until a nice crust forms, about 3-4 minutes per side.
  3. c. Once seared, remove the roast from the pan and set it aside.
Preparing the Sauce:
  1. a. In the same skillet or Dutch oven, add 1/2 cup salsa verde, 1/2 cup canned chopped green chilis, 1 cup diced tomatoes, 2 tbsp dried onion flakes, and 1 tsp garlic powder.
  2. b. Stir the mixture to combine the flavors and let it simmer for 2-3 minutes.
Slow Cooking the Roast:
  1. a. Return the seared roast to the skillet or Dutch oven, making sure it is surrounded by the sauce.
  2. b. Add 2 tbsp apple cider vinegar to enhance the tanginess of the dish.
  3. c. Cover the skillet or Dutch oven with a lid and reduce the heat to low.
  4. d. Let the roast simmer and cook slowly for 3-4 hours until it becomes tender and easily pulls apart with a fork.
Adding Peppers:
  1. a. In the last hour of cooking, add 1/2 cup of red and yellow peppers, cut into strips, to the pot.
  2. b. Stir the peppers into the sauce, allowing them to cook and infuse their flavors into the dish.
Checking for Doneness:
  1. a. To ensure the roast is fully cooked, use a meat thermometer to check the internal temperature. It should reach at least 145°F (63°C).
Resting and Serving:
  1. a. Once the roast is done, remove it from the heat and let it rest for 10-15 minutes to allow the juices to redistribute.
  2. b. Slice or shred the pot roast as desired, and spoon the flavorful sauce over the meat.
  3. c. Serve the Keto Cuban Pot Roast with your choice of low-carb side dishes, such as cauliflower rice or a fresh salad.

Notes

Opt for pre-cut peppers and onions to save time on preparation.
Use an Instant Pot or slow cooker for a hands-off cooking experience.
Marinate the roast overnight for even more robust flavors.
Double the recipe and freeze portions for future meals.
Use leftovers to make Keto Cuban Pot Roast tacos or wraps.