Low Carb (Slow Cooker Or Instant Pot) Cuban Shredded Beef (Dairy Free Option)

Perfectly seasoned & delicious
Cuban Style Shredded Beef

Ingredients:
cooking spray (coconut, olive or avocado)
3 pound boneless chuck roast
1/2 cup salsa verde
1/2 cup canned chopped green chilis
1 cup diced roma tomatoes
2 tablespoons dried minced onions
1 teaspoon garlic powder
1/2 cup sliced pieces red bell pepper
1 teaspoon pink Himalayan salt or sea salt
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon dried oregano flakes
1 tablespoon chili powder
1/2 teaspoon black pepper
2 tablespoons apple cider vinegar
Garnishes (optional):
grated cheese
guacamole or chopped avocado
sour cream
fresh cilantro leaves

Slow Cooker Method:
Lightly coat the inside of a slow cooker with cooking spray. 
Generously seasons both sides of the roast with salt and pepper. Add to a hot skillet and cook just until all of the sides of the roast are browned. Transfer the browned roast to the prepared slow cooker. Add the salsa, green chilis and tomatoes to the skillet. Heat until bubbly. Place the heated vegetables, on top of the meat, in the slow cooker. Sprinkle the onion, garlic, red pepper, salt, cumin, coriander, oregano, chili powder and black pepper over the meat and vegetables in the pot. Add the vinegar and stir.
Cook on high, for 4 hours, or on low, for 6 hours, just until the meat is tender. 
Use two forks to shred the meat, in the pot, being careful to remove and discard any fat. 

Makes approximately ten 1 cup servings.
If desired, garnish each portion of Cuban Shredded Beef with grated cheese, avocado, sour cream and cilantro. 

Instant Pot Method:
Lightly coat the inside of an instant pot with cooking spray. 
Generously seasons both sides of the roast with salt and pepper. Use the saute function to brown the roast on every side. Stir in the remaining ingredients and a 1/2 cup of water. 
Seal the pot and set to manual/ high pressure for 45 minutes. After the timer sounds, release the pressure, using the quick release. Remove the lid, after the steam and pressure has released. Use two forks to shred the meat, in the pot, being careful to remove and discard any fat. 

Notes: My husband and my Puerto Rican brother-in-law loved this dish. My nephew, who works at a Chipotle restaurant, said that it tastes just like their Beef Barbacoa, only better! 

This is delicious on it's own, but if desired, it can be strained and added to scrambled eggs, omelets, enchiladas**, burritos or nachos***. This delicious beef can also be served over roasted veggies, or cauliflower rice. (or, regular rice if not living  KETO.) 

**See my recipe for: "KETO Friendly Chicken Enchiladas" and substitute the Cuban beef for the chicken.

***See my recipe for: "LOW CARB, High Fiber Tortilla Chips (Gluten Free)"

Nutritional info for a 1 cup serving (without the garnishes):
343.89 calories ~ 21.26 grams fat ~ 3.1 grams net carbs ~ 34.5 grams protein