Asado Negro Uruguayo (Keto Modificado)
Uruguayan Dark Pot Roast (Keto Modified)
Yes, with a tweak: confirm no sugar or panela (burnt sugar) is used in the sauce. About 13g net carbs per serving, on the higher side for Uruguayan food, so watch the portion.
What it is
A tender, slow-cooked beef pot roast, distinctively Uruguayan for its deep, rich, and dark sauce. This keto modification focuses on the savory essence, removing traditional sugars and starchy vegetables for a low-carb indulgence.
Key ingredients
Beef (e.g., peceto/eye of round, nalga/round), onion, red bell pepper, garlic, dry red wine, beef broth, olive oil, bay leaves, salt, black pepper.
How to make it keto
Crucially, confirm no sugar or panela (burnt sugar) is used in the sauce. Ensure no root vegetables like potatoes, carrots, or sweet potatoes are added to the stew. Request a simple green salad as a side instead of rice or pasta.
Watch out for
Traditional 'Asado Negro' often contains panela (unrefined cane sugar) or burnt sugar for color and flavor, as well as high-carb root vegetables. Flour can also be used as a thickener in the sauce.
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 Uruguayan menuAll 148 Uruguayan dishes ›
