Tender, fall apart chuck roast is one of those dishes that makes you appreciate simple cooking.
This recipe takes a humble cut of beef and transforms it into something truly special, using just a few basic ingredients that let the meat’s natural flavors shine through.
When people ask me about easy carnivore recipes, this chuck roast is always at the top of my list. It’s perfect for busy days when you want a filling meal but don’t have time to stand over the stove.
Just a quick sear, and your slow cooker does the rest of the work.The beauty of this recipe lies in its simplicity. You don’t need fancy ingredients or complicated techniques to create a satisfying meal.
Just good quality meat, some salt, and a bit of patience. The long, slow cooking process breaks down the tough fibers in the chuck roast, resulting in meat that practically melts in your mouth.
👍 Why You’ll Love This Recipe
Fall Apart Tender: This chuck roast is so tender it practically melts in your mouth. After cooking low and slow in the crockpot, the meat becomes incredibly soft and breaks apart with just a fork.
It’s nothing like tough meat that’s hard to chew – instead, you get this amazing texture that makes every bite enjoyable.
Set and Forget: Just set the timer and come back hours later to a perfectly cooked meal. It’s perfect for busy days when you don’t have time to cook but still want a proper meal.
Perfect for Meal Prep: One batch makes several servings, and the meat stays tender even after being refrigerated.
You can cook it once and enjoy it for several days, making it ideal for busy weeks. The meat reheats beautifully and doesn’t get dry or tough like some other proteins.
✨ Recipe Ingredients
- 2 to 3 pounds of Chuck Roast
- 1 cup of beef stock (or water) – I recommend this beef stock (amazon)
- 1 1/2 teaspoons Salt (I recommend using this amazing smoked salt – amazon link)
- Seasonings
- ✓ Weekly Meal Plans
- ✓ New Carnivore Recipes Weekly
- ✓ Carnivore Diet Tips
👨🍳 How To Make
Follow this easy carnivore chuck roast recipe:
Step 1
Salt the chuck roast generously on all sides (and add seasonings if using). Allow it to come up to room temperature for about 20 minutes.
Step 2
Use a cast-iron pan. Sear the edges of the roast. You can use butter or beef tallow. Then, put the meat in the crockpot.
Alternative Method: After searing, instead of using a crockpot, you can place the meat in a deep baking dish.
Step 3
Pour 1 cup of beef stock over the roast. If using the oven method, add enough additional broth until the meat is covered and cover with aluminum foil so the steam won’t escape.
Step 4
For crockpot: Cook on low for 5-6 hours. If you are short on time, cook on high for about 4 hours.
For oven: Place in preheated 350°F oven and cook for 3 to 4 hours.
Step 5
Turn off the crockpot. Let it rest for 30 minutes. Shred the meat and enjoy the carnivore chuck roast.
💡Tips
1. Sear The Meat
Searing the roast before putting it in the crockpot is super important. It might seem like an extra step, but it makes a big difference in flavor. Heat up a cast iron pan until it’s really hot, then put the roast in.
Let it cook for about 3-4 minutes on each side until it’s nice and brown. This browning creates something called the Maillard reaction, which gives meat a rich, deep flavor.
Don’t skip the sides of the roast – brown those too for maximum flavor. If your pan starts smoking, turn down the heat a little bit.
2. Low and Slow Wins
It’s really best to cook it on low for 6-7 hours if you can. The longer, slower cooking makes the meat more tender and flavorful.
The connective tissues in the chuck roast need time to break down, and slow cooking does this perfectly.
3. Let It Rest
After the roast is done cooking, turn off the crockpot and let the meat rest for about 30 minutes.
This rest time lets the juices redistribute throughout the meat. If you cut into it too soon, all those tasty juices will run out onto your plate instead of staying in the meat where you want them.
You’ll Love These Recipes Too
Check out these amazing carnivore recipes too:
Frequently Asked Questions
Do I need to brown the meat before putting it in the crockpot?
Yes, it’s really important to brown the meat first. This step, called searing, creates a lot of flavor through a process called the Maillard reaction. It gives the meat a nice crust and deeper taste.
How long does it take to cook?
The cooking time depends on your crockpot setting. On low heat, it usually takes about 6-7 hours.
If you’re in a hurry, you can cook it on high for about 4 hours. But remember, slower cooking often gives you more tender meat.
Carnivore Chuck Roast
Print RecipeIngredients
- 2 pounds Chuck Roast
- 1 cup Beef Stock (or water) - I recommend this beef stock (amazon)
- 1 1/2 teaspoons Salt (I recommend using this amazing smoked salt - amazon link)
- Seasonings
Instructions
- Salt the chuck roast generously on all sides (and add seasonings if using) . Allow it to come up to room temperature for about 20 minutes.
- Use a cast-iron pan. Sear the edges of the roast. You can use butter or beef tallow. Then, put the meat in the crockpot.Alternative Method: After searing, instead of using a crockpot, you can place the meat in a deep baking dish.
- Pour 1 cup of beef stock over the roast. If using the oven method, add enough additional broth until the meat is covered and cover with aluminum foil so the steam won’t escape.
- For crockpot: Cook on low for 5-6 hours. If you are short on time, cook on high for about 4 hours.For oven: Place in preheated 350°F oven and cook for 3 to 4 hours.
- Turn off the crockpot. Let it rest for 30 minutes. Shred the meat and enjoy the carnivore chuck roast.
Great recipe. Easy and so good. Thanks
This was wonderful! I make roasts in a variety of ways and was nervous to try this one because the ingredients were so limited. Made this one exactly as written, and according to my husband it’s the best roast he has ever eaten! The flavor was amazing, and I’ll definitely make it again. Thanks for a great recipe!
This is a great recipe. I had a 3lb well-marbled shoulder roast, so had to cook it a bit longer. I added a bay leaf and some sliced garlic and about 3/4 cup more broth. At the end of the 6-hour cook I turned it up to high and cooked for about an hour more and it was meltingly tender. Thanks.
I’m wondering if anyone has an idea of what to do with the leftover broth from making roasts such as this?? I’ve re-used it to cook another roast once (in place of adding beef broth or water). I guess that’s ok, but I’d rather use it some other way. I’ve contemplated just drinking it as a soup, but somehow can’t make myself do that yet…ideas, suggestions anyone?
And I forgot to give this recipe a 5 star rating with my previous comment. Absolutely delicious. (It wasn’t done cooking yet when I posted the comment.) I pour the juice over my roast serving and is so yummy that way but can’t convince others to use as much as I do and then there’s bound to be leftovers. I put some water in my searing pan and reheated it while scraping the yummy brown bits off the bottom; I had used butter for searing and then used that for my beef broth/water which turned out to be about 1 1/2 cups of liquid since I didn’t measure the water I added to pan. But it’s so delicious!!! Totally tender.