A keto Mexican pot roast for use in tacos, salads, or all on its own. Taste just like a keto Chipotle barbacoa. Instant Pot and slow cooker options.
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 in mind for a new recipe. Other times, I’m playing as I go and seeing what results.
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.
Oh my lanta! When I say this beef is good, I mean it’s GOOD! Tender, juicy, flavorful, and most importantly, simple.
The Chipotle barbacoa has always been one of our favorites because it’s one of the least spicy options on their menu. In other words, it’s kid friendly!
We actually stopped eating Chipotle last year when the news came out about their nutrition information being somewhat misleading. If you’re not familiar, they listed net carb counts on their menus while still showing a fiber amount. When you’re counting carbs, that’s not exactly a helpful tool.
However, they very well could have changed their nutrition information since then because they experienced quite a bit of backlash. In fact, I recently saw where they have a “keto options” section on their website.
Even still, we don’t eat there anymore because I just don’t like being leery of what exactly I’m eating. However, that’s not to say I don’t like their food, because I do! Which is why I was SO excited this idea for a Mexican pot roast turned into a keto chipotle copycat recipe!
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!
This keto Mexican shredded beef will be great in your tacos, enchiladas, taco salads, or homemade keto chipotle bowls! Load it up with queso, salsa, and guacamole.
- 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
- 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.
Nutrition Information:Yield: 6 Serving Size: 3.5 ounces
Amount Per Serving: Calories: 253 Total Fat: 14g Carbohydrates: 5.1g Fiber: 0g Protein: 24.1g