Keto Plateada (Chilean Pot Roast)

To all the meat lovers out there, we introduce to you a uniquely meaty, juicy, and tender beef dish. Being one of the most popular meals in Chile, plateada is a comforting pot roast worth exploring. With just a few tweaks, this recipe can effortlessly be adapted to a Keto-friendly diet, making it a must-try Chilean Keto recipe!

Plateada translates to “silver plated,” which refers to the meat above the rib eye, called ribeye cap. This cut is covered in fat, which is necessary to cook a beautiful Keto Plateada. Even though this recipe consists of a few staple ingredients, every step is crucial to achieving a great beef roast. Here are some of the essential points for creating an authentic Keto plateada:

1- Don’t remove all the fat covering the meat cut. The fat is crucial for browning and flavor.

2- Sear the beef cut properly from both sides until browned, crispy, and a lot of the fat has been rendered.

3- Use the braising liquid as a sauce for the meat.

What meat cut can you use instead of the ribeye cap?

If it is difficult to get hold of the ribeye cap, you can replace it with other meat cuts that braise well. Brisket would be an excellent option for this recipe since it has a good amount of fat and gets super tender when slow-cooked.

What can you serve the Keto plateada with?

The meat and the sauce make a nutritious, satiating, and balanced meal on their own. But you can serve it with something simple like mashed cauliflower or steamed vegetables.

Is this recipe suitable for meal prep?

Yes, it is! You can prepare a large portion of this Keto plateada, serve some of it for dinner, and portion the rest into microwave-safe containers. When ready to eat, heat the container in the microwave for 1-2 minutes.

Net Carbs

3.6 g
Fiber

0.8 g
Total Carbs

4.5 g
Protein

31.5 g
Fats

30.7 g

475 cals

Quantity

Serving Size

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Ribeye Cap,with visible fat

270 g
Vinegar White Distilled

0.25 cup
Garlic

1 clove
Salt

0.5 tsp
Extra virgin olive oil

1 tbsp
Onion

0.25 small
Carrots

0.5 small - 5 3/4" long or less
Tomato raw (includes cherry, grape, roma)

0.5 small - 2 2/5" diameter
Red wine

0.25 cup
Beef broth

1 cup
Fresh thyme

3 Sprig

Step 1

Add the beef, vinegar, and salt to a bowl. Mince the garlic and add it to the meat. Cover the bowl with plastic wrap, and place it in the fridge to marinate for 4 hours or overnight.
Step 2

Place a medium pot over high heat and add the olive oil. Once the oil starts smoking, remove the meat pieces from the marinade and place them in the pot fatty side down. Sear for 5-7 minutes, or until dark brown, then flip and sear the other side for another 5 minutes. Take the browned beef out of the pot and place it on a plate.
Step 3

Discard most of the rendered fat, keeping about 2 tbsp. Roughly chop the onion and carrot, and fry for 3-5 minutes on high heat until golden. Chop and add the tomato along with the wine, beef stock, and thyme sprigs. Stir everything together, and let simmer for 2 minutes.
Step 4

Return the seared beef to the pot. Drop the heat to medium-low and let it cook for 2 hours. The meat is ready when it pulls apart easily.
Step 5

Take the beef chunks out of the sauce and place them on a plate. Discard of the thyme sprigs. Blend the sauce using a hand blender until thick and smooth.
Step 6

To serve, add a slice of plateada to a plate. Drizzle with the sauce and garnish with fresh thyme. Serve immediately.