Pot Roast (No Veggies) - For the Carnivore Diet

Ultra-simple, all-beef pot roast braised in bone broth with salt and tallow—tender, juicy, and strictly carnivore.

This pot roast keeps things purely carnivore: a well-marbled chuck roast, salt, beef tallow, and bone broth. The result is deeply savory, fall-apart beef with a rich, glossy jus—no vegetables, no herbs, just meat cooked until perfectly tender.

Choose a chuck roast with plenty of intramuscular fat for the best texture and flavor. A thorough sear builds a meaty crust and fond, while a gentle oven braise melts connective tissue into silky collagen. Reducing the cooking liquid concentrates beefy flavor; adding a touch of gelatin or marrow enriches the jus without any starch thickeners.

Prefer set-and-forget? Use a slow cooker on low until fork-tender or a pressure cooker for a faster braise; both produce succulent meat. Serve the roast sliced or pulled, bathed in the reduced jus. Everything here is animal-based and minimal—ideal for strict carnivore eating.

Leftovers keep well: store meat and jus together for up to 4 days in the fridge. Reheat gently in a covered pan with a splash of broth to keep it moist, or sear slices quickly in a hot skillet with a dab of tallow for crispy edges.

Ingredients

• 3 to 3.5 lb beef chuck roast
• 2 tablespoons beef tallow (or finely chopped beef suet)
• 2 cups unsalted beef bone broth
• 2 teaspoons fine salt, divided
• Optional: 1 to 2 beef marrow bones or 1 teaspoon powdered beef gelatin
• Optional: 1 tablespoon unsalted butter to finish

Instructions

1. Preheat oven to 300°F (150°C). Pat the chuck roast dry and season all over with about 1½ teaspoons salt.
2. Heat a heavy Dutch oven over medium-high. Add tallow and sear the roast 3–4 minutes per side until well browned, including the edges.
3. Pour in 1/2 cup bone broth to deglaze, scraping up the browned bits from the bottom.
4. Add the remaining broth. Nestle in marrow bones if using, return the roast to the pot, and cover tightly with a lid.
5. Transfer to the oven and braise until fork-tender, 3 to 3½ hours. (Slow cooker: low for 8–10 hours. Pressure cooker: high pressure for 60–75 minutes, then natural release.)
6. Move the roast to a board and rest 10 minutes.
7. Place the pot over medium heat and simmer the cooking liquid uncovered for 10–15 minutes to reduce by about one-third. Whisk in gelatin if using, swirl in butter if desired, and season with the remaining salt to taste.
8. Slice or pull the roast, toss with some reduced jus, and serve with the rest on the side.

Time: 3 hours 30 minutes (about 20 minutes active) Servings: