Cuban Pot Roast

Another great recipe from http://www.ibreatheimhungry.com.  This crock pot recipe serves 10 and has 2 g. net carbs per serving.

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 (or salt substitute)
  • 2 tbsp. ground cumin
  • 1 tbsp. ground coriander
  • 1 tsp. dried oregano
  • 1 tbsp. chili powder (or a little more if you like it spicy like me)
  • 1/2 tsp. black pepper
  • 2 tbsp. apple cider vinegar

INSTRUCTIONS:

  1. 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 5 qt. crock pot (slow cooker).
  2. 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.
  3. Cook for 4 hrs. on high or 6 hrs. on low (or until the meat is tender).  Shred the meat and serve with your choice of toppings.
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