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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.

Keto Mexican Shredded Beef

Anna Hunley
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.
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Prep Time 5 minutes
Cook Time 1 hour
Additional Time 10 minutes
Total Time 1 hour 15 minutes
Course Main Dishes
Servings 6 servings
Calories 253 kcal

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.

Notes

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

Serving: 3.5 ouncesCalories: 253kcalCarbohydrates: 5.1gProtein: 24.1gFat: 14g
Keyword keto mexican beef
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