Keto Latin American Pot Roast

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

Directions:

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 4 hrs on high, or 6 hrs 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.

Servings: Serving Size: approximately 1 cup

Nutritional Information: Calories: 271, Fat: 19g, Carbohydrates: 2g, Protein: 20g