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 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.

Servings: Serving Size: approximately 1 cup

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