Slow Cooker Chuck Roast (Carnivore) - For the Carnivore Diet

Fall-apart tender chuck roast cooked low and slow with just beef, salt, tallow, and bone broth—simple, rich, and fully carnivore.

This slow cooker chuck roast is pure carnivore comfort: beef, salt, and animal fat gently cooked until the roast is spoon-tender. Bone broth keeps it juicy while tallow enriches the flavor, and a quick reduction at the end turns the cooking liquid into a silky, beefy jus.

A brief sear adds extra flavor, but you can skip it if you want the simplest set-and-forget approach. For a thicker, glossy sauce without starches, whisk in a little beef gelatin at the end. Slice across the grain for neat portions or shred for ultra-tender plates.

Salt to your preference and adjust the fattiness by adding more tallow or finishing with a pat of butter if you tolerate dairy. Leftovers reheat beautifully and are great crisped in a skillet with a little tallow or served alongside eggs for another animal-based meal.

Ingredients

• 1 beef chuck roast, about 3 lb (1.4 kg)
• 2 teaspoons kosher salt, divided
• 2 tablespoons beef tallow (or unsalted butter if tolerated)
• 1 cup unsalted beef bone broth
• Optional: 1 tablespoon beef gelatin (to thicken the jus)

Instructions

1. Pat the chuck roast dry and season all over with about 1.5 teaspoons of the salt.
2. Optional sear: Heat the beef tallow in a large skillet over medium-high heat and sear the roast 2–3 minutes per side until browned. Transfer the roast and any drippings to the slow cooker.
3. Pour the bone broth around the roast in the slow cooker and sprinkle the remaining salt into the broth.
4. Cook on LOW for 8–10 hours (preferred) or on HIGH for 4–6 hours, until the roast is easily pierced with a fork and shreds with little resistance.
5. Optional: Halfway through cooking, turn the roast over to baste evenly.
6. Transfer the roast to a board and rest 10–15 minutes. Slice against the grain or shred with forks.
7. Make the carnivore jus: Skim excess fat from the cooker liquid if desired, then pour the liquid into a saucepan and simmer 5–10 minutes to reduce. Remove from heat and whisk in the beef gelatin until dissolved, if using. Salt to taste.
8. Serve the beef with the warm jus spooned over. Add more melted tallow or a pat of butter to finish, if you like.

Time: 8 hours 15 minutes Servings: