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–+ servings
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

Avatar photoRhonda Cawthorn
If you love Chipotle’s barbacoa, you’ll love this!
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Prep Time 5 minutes
Cook Time 1 hour
Pressure Release 10 minutes
Total Time 1 hour 15 minutes
Course Main Dishes
Cuisine Mexican
Servings 6 servings
Calories 348 kcal

Ingredients
  

  • 2 1/2 pounds chuck roast
  • 3 garlic cloves minced
  • 1 16-ounce jar low-carb salsa plus extra for serving
  • 1 cup beef broth
  • 2 to 3 tablespoons fresh cilantro no need to mince, plus more for garnish
  • 1 tablespoon lime juice
  • 2 teaspoons cumin
  • 1/2 teaspoon salt

Instructions
 

  • If using an Instant Pot: Add all of the ingredients to 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.
  • 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
  • Remove the roast to a plate and shred with two forks.
  • Discard the broth. Use some extra salsa to toss in with the beef.
  • Garnish with fresh cilantro, if desired.

Nutrition

Calories: 348kcalCarbohydrates: 1gProtein: 37gFat: 22gSaturated Fat: 10gSodium: 498mgFiber: 0.1g
Keyword keto mexican beef
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