A Keto Mexican Pot Roast for use in tacos, salads, or all on its own. Tastes just like a keto Chipotle barbacoa but with the convenience of being made in your Instant Pot or slow cooker.
My kitchen is my playground. It is the place I get to be creative and exercise a part of my brain that would otherwise be dormant. Sometimes I step into my kitchen with a specific goal for a new recipe. Other times, I’m playing as I go and seeing what I can concoct.
That’s pretty much how I came to this recipe for a keto Mexican shredded beef. See, I had a specific idea in mind for a Mexican-style pot roast. I got everything together in my Instant Pot, set the time, and let it cook.
But what resulted was not exactly what I had in mind. Actually, it was better! I must have had Chipotle subconsciously on my brain because this roast tasted exactly like a keto Chipotle barbacoa beef.
I fixed my meat in the Instant Pot but you could easily fix this in a slow cooker too. I’ve included instructions for both in the recipe card for you!
Ingredients
- 2.5 lb chuck roast
- 3 garlic cloves, minced
- 1 16 oz jar low-carb salsa
- 1 cup beef broth
- 2-3 tbsp fresh cilantro
- 1 tbsp lime juice
- 2 tsp cumin
- 1/2 tsp salt
Instructions
- Place all ingredients in the pot.
- Close the lid and seal the vent. Cook on high pressure for 60 minutes. Let the pot naturally release for 10 minutes before manually venting the valve.
- Remove the roast to a plate and shred with two forks.
- Strain the broth through a fine sieve. Discard the broth. Use the leftover salsa to toss in with the beef.
- Garnish with fresh cilantro, if desired.
If using a slow cooker, add all of the ingredients to the pot and cook on LOW for 8 hours or HIGH for 6 hours. Follow steps 3 and 4 after cooking.
What Can I Make With Mexican Shredded Beef?
This keto Mexican shredded beef has several uses, and can be incorporated into all your favorite Mexican dishes, as well as some homegrown faves.
- Tacos, Enchiladas, Quesadillas — If it involves a shell (be it hard or soft), you can stuff it with this shredded beef. Throw in some shredded cheese, avocado, sour cream, and diced tomatoes, and you’ve got a great Mexican feast.
- Homemade Keto Chipotle Bowls — Using cauliflower rice as the base, load it up with queso, salsa, and guacamole.
- Nachos — You can also use it as a topping on nachos. Layer low-carb tortilla chips, shredded cheese, diced tomatoes, and jalapenos, then add the shredded beef and broil until the cheese is melted.
- Stuffed Peppers — Use the shredded beef as a filling, along with cauliflower rice. Cover in shredded cheese then broil until the cheese has melted.
- Soup — Use the shredded beef as a topping for a Mexican soup. Use chicken or beef broth with diced tomatoes, shredded cabbage, and your favorite Mexican spices. Add the shredded beef and sour cream.
FAQs
I used Kroger’s Simple Truth medium salsa.
Nope.
‘Barbacoa’ is the way meat is prepared, not the type of meat involved. It means that the beef, in this case, has been seasoned, slow-cooked, and shredded.
How To Store Mexican Shredded Beef
Let the beef cool completely then put it in an airtight container. You can store it in the fridge if you plan on eating it in the next few days. If not, you can keep it in the freezer for up to 3 months. You can microwave the beef or reheat it on the stove when you’re ready to eat it. If you’re working with frozen meat, let it thaw in the fridge overnight.
Other Beef Recipes You Might Like To Try:
- Keto Cheeseburger Pie (Only 2g Carbs!)
- Low-Carb Mississippi Pot Roast
- Rosemary & Thyme Pot Roast
- First-Place Low-Carb Chili
Keto Mexican Shredded Beef
Ingredients
- 2.5 pound chuck roast
- 3 garlic cloves minced
- 1 16 ounce jar low carb salsa I used Kroger's Simple Truth medium salsa
- 1 cup beef broth
- 2 to 3 tablespoons fresh cilantro no need to mince
- 1 tablespoon lime juice
- 2 teaspoons cumin
- 1/2 teaspoon salt
Instructions
- Place all ingredients in the pot.
- Close the lid and seal the vent. Cook on high pressure for 60 minutes. Let the pot naturally release for 10 minutes before manually venting the valve.
- Remove the roast to a plate and shred with two forks.
- Strain the broth through a fine sieve. Discard the broth. Use the leftover salsa to toss in with the beef.
- Garnish with fresh cilantro, if desired.