Keto/LCHF New Mexican Pot Roast

Our local market had choice beef chuck on a BOGO sale yesterday, which was a deal I couldn't pass up. For a couple of years now my kids have gone crazy over Mississippi Pot Roast, traditionally made with dry on job soup mix and a jar of pepperoncini pepper cooked nice and slow in a crock or Insta- pot.

Now, truly enjoying the low carb high fat (LCHF) lifestyle, I quite often substitute cauliflower for pasta or rice, as in the picture above. But today i took it up to a whole new level.

I cut up a little sweet yellow onion, Poblano peppers and garlic, seasoned the roast with sea salt and pepper and then poured an entire jar of keto-friendly salsa verde over it; slow- roasted it for 4 hours at 275°F, flipping it every hour or so.

After 3 hours I added some cauliflower florets and a few baby carrots (6 or 7) and cooked it until the roast pulled apart easily. (Top photo) Absolutely the best roast I've eaten in a long time.!