Asado de Res con Vegetales (Keto Modified)
Peruvian Pot Roast with Keto Vegetables
Yes, with a tweak: explicitly request no rice, no potatoes (mashed or fried). About 9g net carbs per serving.
What it is
Tender, slow-cooked beef pot roast, often braised in a rich sauce of red wine, spices, and aromatic vegetables like onion, garlic, and carrots. Traditionally served with rice and mashed potatoes, this keto-modified version focuses on the succulent beef and replaces carb-heavy sides with sautéed or steamed low-carb vegetables.
Key ingredients
Beef (brisket, chuck, or similar cut), red wine, beef broth, onion, garlic, carrots (small amount), ají panca paste, cumin, oregano, bay leaf, olive oil. Served with a side of steamed broccoli or sautéed green beans.
How to make it keto
Explicitly request no rice, no potatoes (mashed or fried). Ask for a side of steamed broccoli, green beans, or other keto-friendly sautéed vegetables instead. Confirm no flour thickeners in the sauce.
Watch out for
Flour/cornstarch thickeners in the sauce. Sugary elements in the braising liquid. Carrots can add up if too many. Rice, potatoes, or yuca served automatically.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Peruvian menuAll 178 Peruvian dishes ›
