Making a carnivore diet pot roast recipe is one of the easiest and most satisfying ways to prepare meals for yourself or your family. This recipe is a great way to make a cheaper cut of meat very satisfying and stretch your dollar. Plus, you can add a carnivore gravy made with broth and animal fat, without any binders or fillers common in paleo recipes.
This post shares two methods for the carnivore diet pot roast recipe:
- Stove top
- Instant Pot version
If you love pot roast with gravy but don’t have time, you can use your Instant Pot while you get healthy on the carnivore diet. This is an easy carnivore diet pot roast recipe that is truly carnivore.
Why Choose Carnivore Diet Pot Roast?
- Versatile: Chuck beef can be used as a base for a variety of recipes (if you are not strictly carnivore), such as taco meat, salads, sandwiches, and more.
- Budget-friendly: This recipe is perfect for those looking to eat well on a budget. Budget cuts of meat actually turn out way better than expensive cuts in low and slow cooking.
- Meal-prep: This recipe is perfect for making in bulk and meal prep for keto, carnivore, and paleo diets. It can be frozen for months so that you can space it out between meals. You are literally cooking over a dozen meals in one go.
- Easy to make: It uses one pan and a slow cooker; once it’s in the slow cooker, you can walk away and enjoy the delicious aroma.
Understanding the Carnivore Diet
The carnivore diet primarily consists of animal products, eliminating plant-based foods. It is often chosen for its potential benefits, including weight loss, improved digestion, and reduced inflammation. For those following this diet, finding satisfying and compliant recipes is essential, and pot roast fits the bill perfectly.
The carnivore diet is not always keto-friendly. If you use lean cuts of meat with no added fats, the carnivore diet will have too much protein and not enough fat. But when cooked with high-fat cuts of meat with adequate fat or fat added, the carnivore diet is keto-friendly. The key is to count your macronutrients.
Read also: The Carnivore Diet: An Autoimmune Solution?
Choosing the Right Cut of Meat
Chuck roast or chuck steak is one of the most affordable cuts of meat that turns juicy and tender when cooked low and slow. It’s high in fat and super low-carb (almost zero carbs), making it suitable for not just a carnivore diet but also a keto diet.
Other cuts of beef that are best for slow cooking:
- Beef cheeks
- Brisket
- Silverside
- Osso buco (beef shank)
Chuck is usually the most affordable. You can use a bone-in chuck roast for this recipe because bone-in chuck roasts tend to have more flavor than a boneless chuck roast. However, you may have to add more cooking time to fully cook the meat.
Carnivore Diet Pot Roast Recipe: Slow Cooker Method
This shredded keto carnivore chuck roast recipe is easy to make with few ingredients and a slow cooker. It will feed you for weeks for around $2 per serve.
Ingredients:
- 6. 5 pounds beef chuck roast grass-fed
- 2 cups beef bone broth
- 9 oz salted butter grass-fed
- 2 tbsp table salt
- 2 tbsp black pepper
- 2 tbsp thyme optional
- 2 tbsp rosemary optional
- 2 tbsp garlic powder optional
- 2 tbsp smoked paprika optional
- 2 tbsp chili flakes optional
Instructions:
- Prepare the Chuck Roast: Cut your chuck roast in half so you have two pieces. Season the roast with the salt, pepper, and garlic powder on all sides. In a large heavy bottomed pan sear both sides of the roast until browned.
- Make the Paste: Soften (half melt) the butter and combine all of the dry ingredients apart from the chuck and bone broth and mix into a paste.
- Coat the Roast: Thoroughly coat your chuck beef with the butter, herb and spice paste.
- Sear the Chuck: Brown the chuck in a frying pan over high heat. We’re not cooking the chuck through just searing the outside. Sear it until the beef is dark brown. A very hot pan should do this quickly.
- Slow Cook: Once seared, transfer the chuck to the slow cooker along with all the burnt bits and melted butter in the pan (I like the flavor it gives), and cover with the bone broth.
- Cook: You can cook it on high for 8 hours or until it just falls apart; the sinew should be like jelly. However, I like to cook mine on low heat for at least 12 hours up to 18 hours.
- Serve and Portion: Once cooked, remove the meat from the slow cooker and pull it apart, serve or portion it out in containers, spoon the liquid over each portion evenly, and freeze.
Carnivore Diet Pot Roast Recipe: Instant Pot Method
This super easy and delicious low carb beef pot roast recipe can be made on the stove, in the slow cooker, or even in your Instant Pot!
Read also: The Carnivore Diet's Impact on Sleep
Ingredients:
- 3 pound roast
- Salt
- Pepper
- Garlic powder
- 1/4 cup of balsamic vinegar
- 1 cup water
- 1/2 cup onion
Instructions:
- Prepare the Chuck Roast: Cut your chuck roast in half so you have two pieces. Season the roast with the salt, pepper, and garlic powder on all sides.
- Sear the Chuck: In a large heavy bottomed pan sear both sides of the roast until browned.
- Add Ingredients to the Pot: Add the water and onion to the pan. Carefully remove the meat from the pan to a large bowl. Add 1/4 cup of balsamic vinegar, 1 cup water, and 1/2 cup onion to the meat.
- Pressure Cook: Cover and seal, then using the manual button set the timer for 40 minutes.
- Release Pressure: When the timer runs out, release the pressure by moving the lever to the “venting” setting. Carefully remove the meat from the pan to a large bowl.
Carnivore Diet Pot Roast Recipe: Dutch Oven Method
Satisfying, melt-in-your-mouth tender Dutch Oven Pot Roast recipe is surprisingly easy to make at home and has been a classic for generations. This classic pot roast is cooked in a braising liquid for an easy, comforting meal with fall-apart tender meat.
Ingredients:
- Beef chuck roast
- Oil
- Onion
- Carrots
- Celery
- Parsnips
- Rutabaga
- Wine
- Beef broth
- Worcestershire
- Salt
- Bay leaves
- Rosemary
- Cornstarch
Instructions:
- Preheat Oven: Preheat your oven to 325 degrees F.
- Prepare the Beef: Take the beef out of the package and pat it dry with paper towels.
- Sear the Beef: Preheat a large Dutch oven on the stove top over medium heat. Add some oil and swirl it around to coat the pan. Sear the beef on both sides for about 5 to 7 minutes each. Set aside.
- Sauté the Veggies: Add the onion, carrots, celery, parsnips and rutabaga and sautee for 5 to 7 minutes, until just starting to caramelize. Add in the garlic and cook 30 seconds longer.
- Deglaze the Pan: Carefully add the wine, and deglaze pan, using a wooden spoon to scrape up any browned bits. Add the beef broth and Worcestershire along with a pinch of salt and stir to combine.
- Braise the Pot Roast: Nestle the chuck roast, along with any juices, back into the Dutch oven. Add bay leaves and rosemary to the liquid and cover with the lid. Carefully transfer the Dutch oven to the oven and braise for 2 1/2 to 3 1/2 hours until the roast reaches 195 - 200 degrees F with an instant-read thermometer and is fork tender.
- Thicken the Gravy: Carefully remove the Dutch oven from the oven. Transfer meat and veggies to a platter. Remove and discard the bay leaves and rosemary. Set the Dutch oven over a burner set to medium heat. Add ½ cup beef broth, or more if needed, and bring to a boil. Make a slurry by whisking together water and with the cornstarch in a small bowl. Whisk the slurry into the cooking liquid. Stir constantly as the sauce thickens.
- Serve: Finally, slice the roast and serve it with the veggies and the flavorful gravy on top.
Tips for the Perfect Carnivore Pot Roast
- Season Generously: Don't be afraid to season your roast well with salt and pepper before cooking.
- Sear the Meat: Searing the meat before slow cooking adds depth of flavor.
- Low and Slow: Cooking the roast at a low temperature for a long time is key to tenderizing the meat.
- Check for Doneness: A dry or leathery tough roast indicates it hasn’t been cooked long enough. Don’t be mistaken and think it’s overcooked! Keep covered and continue cooking until meat is fork-tender. It should fall apart easily.
Substitutions
- Butter: You can use ghee (clarified butter), lard, tallow, and dripping, which are all carnivore-friendly. If you’re not purely carnivore, you can use olive oil and coconut oil.
- Vegetables: You can if you are not purely on a carnivore diet but are doing keto instead. Add onion, broccoli, cauliflower, celery, squash, zucchini, and almost any other keto-friendly vegetable you desire.
- Potatoes: What can I substitute for potatoes in a pot roast? This recipe uses turnips as a low-carb alternative. However, I know others who enjoy radishes, cauliflower, and turnips.
Thicker Sauce or Gravy
Use a keto-friendly thickener like half a teaspoon of xanthan gum sprinkled over a cup of the liquid to thicken it more. I usually prefer to skip this part altogether and keep things simple. Add ½ teaspoon xanthan gum to the liquid in the last 30-60 minutes of cooking to thicken the sauce into a gravy without flour.
Serving Suggestions
Since this pot roast is pretty low carb, serve it up with a smoked baked potato or some white rice to bulk things up, if you’re not keeping it keto. Add roasted green beans or smoked Brussels sprouts for green veggies. And, if you don’t feel like making another side dish, no worries.
Mashed cauliflower perfectly imitates mashed potatoes but has a fraction of the carbs. It’s absolutely delicious on a plate with beef roast and vegetables served on top. Be sure to spoon the juices over it all too!
How about a piece of homemade chocolate cake or flourless brownie for dessert?
Read also: Troubleshooting Carnivore Diet Diarrhea
Storing Leftovers
Fridge: Portion into 200g or your preferred serving sizes in air-tight containers and store in the refrigerator for up to 4 days.
Freezer: Freeze portions in the freezer for up to 3 months, and thaw out overnight.
Another thing to love about a keto pot roast is that the flavor improves over time. This one-pot meal is one of those “cook once, eat twice or more” recipes. Once cooled to room temperature, store leftovers in an airtight container and keep refrigerated for 3 to 4 days. When ready to enjoy, thaw the pot roast in the fridge overnight to reduce the risk of the meat drying out.
Nutritional Information (Per Serving):
Serving: 200g | Calories: 493kcal | Carbohydrates: 1g | Protein: 40g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 1230mg | Potassium: 730mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1283IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 5mg