You'll Want to Cook this Cuban Pot Roast. Stat.

Easy to make (just throw it in a crock pot), easy to serve (either in lettuce wraps or a soup bowl), full of flavor, and low in carbs, this pot roast is a keeper. Recipe here...


I struggled with what to call this dish, and finally settled on Cuban Pot Roast. Naturally low carb, it’s in the style of Ropa Vieja, which is a Cuban dish usually made of skirt or flank steak and peppers.


Since I used a chuck roast, it’s not completely authentic—though delicious and in my opinion better than with skirt steak, which can get tough. Calling it pot roast also makes it more accessible and less intimidating to tackle. And you will absolutely want to try this dish! Made in the crock pot, it’s incredibly easy to put together.



It’s also meltingly tender and oh so flavorful! I’ll be making this low carb 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, try my popular Easy Paleo Pot Roast recipe.)


You can serve this 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!



Cuban Pot Roast Recipe—Low Carb and Gluten Free

Yield: 10 servings

Serving Size: approximately 1 cup

A low carb Cuban Pot Roast recipe in the style of Ropa Vieja


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 



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 and serve with your choice of toppings.


Notes: Approximate nutrition info per serving: 271 calories, 19g fat, 2g net carbs, 20g protein.