Carnivore Slow Cooker Chuck Roast (Cheap Cut, Rich Result)

Chuck is ribeye’s patient cousin: same cow, same flavour, half the price, and it asks only for time. The slow cooker (crockpot, for the American half of the room) turns it into something you pull apart with a fork while the house smells like a Sunday from fifty years ago. This is the cheapest route to a week of proper carnivore eating that exists in a British supermarket.

What you need

• 1.5 to 2 kg chuck roast (braising steak in one piece). Ask the butcher, or take what Tesco calls a beef roasting joint from the chuck
• 2 tablespoons beef dripping or your own tallow
• Salt, generously
• 250 ml beef stock or water. Nothing else is required, whatever the internet says

The method

1. Sear it like you mean it

Dripping into a screaming pan, joint seared hard on every face. Four minutes a side. The slow cooker cannot brown anything, so this crust is the flavour of the whole pot: skip it and you have boiled beef, and you will deserve it.

2. Eight hours of patience

Joint into the slow cooker, stock around it, lid on. Low for 8 hours or high for 5. It is done when a fork twists through it without argument. There is no timer worth trusting more than that twist.

3. Rest, pull, pour

Rest twenty minutes, pull it into ropes, and pour the pot liquor back over: that liquid is collagen and rendered fat, which is to say it is the reason you bought this cut. Salt at the table.

The arithmetic

A 2 kg joint gives roughly 1.4 kg of cooked beef at about 26 g protein and 18 g fat per 100 g cooked. That is four or five days of most people’s targets for around a tenner a kilo. Portion it, fridge it, and reheat in the liquor. The same method takes a brisket, short ribs, or oxtail without changing a word.

Leaner joint than expected? The fat guide explains what to add and why. And if protein keeps outrunning fat all week, the rabbit starvation essay is the history of why that matters.

Carnivore Slow Cooker Chuck Roast

Ribeye's patient cousin: seared hard, eight slow hours, pulled into ropes and doused in its own liquor. A week of proper carnivore eating for about a tenner a kilo.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings 7 portions

Calories 530 kcal

Equipment

• Slow cooker
• Cast iron pan

Ingredients

  

1x2x3x

• 2 kg chuck roast braising steak in one piece; 1.5 kg works too
• 2 tbsp beef dripping or your own tallow
• Salt generously
• 250 ml beef stock or water nothing else is required

Instructions

 

• Dripping into a screaming pan, joint seared hard on every face, four minutes a side. The slow cooker cannot brown anything, so this crust is the flavour of the whole pot.
• Joint into the slow cooker, stock around it, lid on. Low for 8 hours or high for 5. It is done when a fork twists through it without argument.
• Rest twenty minutes, pull it into ropes, and pour the pot liquor back over. Salt at the table.

Nutrition

Calories: 530kcal

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