Cuban Pot Roast
Low Carb & Gluten Free
4 servings · Easy
Ingredients
- 2.5 to 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
Instructions
- 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.
Tags: pepperplate-import