Chuck Roast in Dutch Oven (Carnivore) - For the Carnivore Diet

A salt-and-tallow braised chuck roast made fork-tender in a Dutch oven with rich beef jus—simple, satisfying, and fully carnivore.

This Dutch oven chuck roast keeps things purely animal-based: beef, tallow, salt, and optional bone broth or marrow bones for deeper flavor. A thorough sear builds a savory crust, and a low, covered braise coaxes the roast into fall-apart tenderness with a glossy, beefy jus.

For shreddable meat, braise until a fork twists easily and fibers separate with little resistance. For sliceable results, pull it a bit earlier. If you don’t have bone broth, water works—the collagen and fat from the chuck still create a rich cooking liquid, especially if you add marrow bones or a knob of tallow.

Serve the roast drenched in its own reduced juices. For crispy edges, give the shredded meat a quick sizzle in a hot pan with tallow. Leftovers reheat beautifully in their jus or as a quick sear in a skillet; store up to 4 days refrigerated or freeze for up to 3 months.

This is a set-it-and-forget-it centerpiece that fits strict carnivore guidelines while delivering big, comforting flavor. Minimal ingredients, maximum payoff.

Ingredients

• 3 to 4 lb (1.4–1.8 kg) beef chuck roast
• 1 to 2 tbsp beef tallow (or butter/ghee if tolerated)
• 2 cups (480 ml) beef bone broth or water
• 2 tsp kosher salt, divided
• Optional: 2 beef marrow bones or 8 oz (225 g) oxtail for richer jus

Instructions

1. Preheat oven to 300°F (150°C). Pat the chuck roast dry and season all over with about 1 tsp salt.
2. Heat a Dutch oven over medium-high and add tallow. Sear the roast 3–4 minutes per side until deeply browned; set the roast aside briefly.
3. Deglaze the pot with a splash of the broth, scraping up browned bits.
4. Return the roast to the pot and pour in remaining broth to come 1/3–1/2 way up the sides. Add optional marrow bones or oxtail.
5. Cover with the lid and transfer to the oven. Braise for 3 to 3½ hours, until a fork slides in with little resistance (205°F/96°C internal for shreddable).
6. Optional: Uncover for the last 15 minutes to concentrate the juices slightly.
7. Transfer the roast to a board and rest 10–15 minutes. Remove any marrow bones/oxtail; reserve the liquid.
8. Skim and save excess fat for cooking, if desired. Reduce the remaining liquid on the stovetop over medium heat for 5–10 minutes to a glossy jus.
9. Shred the meat with forks or slice against the grain. Season the jus with the remaining salt to taste.
10. Serve the beef with the hot jus spooned over. For crispy edges, quickly sear portions in a little tallow before serving.

Time: 4 hours Servings: