Making a carnivore diet pot roast recipe is one of the easiest, most satisfying ways to feed yourself for a few meals or your family. Carnivore Diet Pot Roast is a great way to make a cheaper cut of meat, very satisfying and stretch your dollar. If you are eating carnivore, you might think you can’t make Carnivore Diet Pot Roast without tons of veggies like onions and garlic, but it’s possible and we have worked out the kinks for you!
Plus, we have made a Carnivore Diet Pot Roast with carnivore gravy! The gravy has no binders or fillers that is common in paleo recipes and only uses broth and animal fat. This recipe and more (like our Meatloaf Muffins) and many more can be found in The 30 Day Carnivore Diet Challenge ebook that I wrote with my sister, Ellen Weeks.
Carnivore Diet Pot Roast Recipe
This post shares two methods for the carnivore diet pot roast recipe both stove top and instant pot version. If you love pot roast with gravy but don’t have time then you can use your instant pot while you get healthy on the carnivore diet. Watch how to make pot roast and gravy for the carnivore diet using instant pot in this video.
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Carnivore Diet Pot Roast Recipe with Gravy
An easy Carnivore Diet Pot Roast Recipe that is truly carnivore. Easy Carnivore Diet Pot Roast recipe for yourself or your family. No vegetables needed!
Preheat frying pan to medium-high heat and then melt the ghee.
Add the pot roast and sear it on each side for about 2 minutes until it is browned.
Add the roast to the slow cooker and pour in the broth until it covers the meat.
Cook on high heat for 6 hours or until the roast is fork tender.
Place a small saucepan over medium heat and add 1.5 cups of broth and remaining 2 tablespoons of ghee.
Stir the saucepan continuously for 3-5 minutes until the broth reduces and becomes thickened.
Transfer the pot roast to a serving plate and cut into slices crosswise.
Pour the thickened sauce over the pot roast.
Serve and enjoy.
Recipe Notes
Cooking Time:
90 minutes Instant Pot
7 hours Slow Cooker
Net Carbs: 0.7 g
Nutrition facts based on 4 servings.
Nutrition Facts
Carnivore Diet Pot Roast Recipe with Gravy
Amount Per Serving
Calories 178Calories from Fat 135
% Daily Value*
Fat 15g23%
Potassium 236mg7%
Carbohydrates 0.7g0%
Sugar 0.5g1%
Protein 9.8g20%
Calcium 8mg1%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
If you love tender pot roast from your instant pot that is in line with the carnivore diet then make this recipe tonight and leave a comment to let me know how it tasted!
Get My New Carnivore Diet Challenge E-Book:
If you like this recipe you will love my ebook that has everything you need to get started on the carnivore diet. We have amazing testimonials from our customers that lost up to 10 lbs in the first month and lots of inches. People also said they had lowered body fat and more muscle. They often noticed younger more smooth skin after a few weeks of eating a carnivore diet. You have to try it for yourself to believe how amazing you will feel!
If you find that it's still tough after cooking, you'll need to cook it for another 10 to 20 minutes at high pressure – it just needs a bit longer to continue to brine and break down the connective tissue.
This recipe is carnivore diet, lion diet, and keto diet approved (though it can be enjoyed by anyone). Chuck roast is one of my favorite cuts of beef—it's affordable, fatty, and so flavorful. Because of all the connective tissue and collagen in a chuck roast, it's best to slow cook it at a lower temperature.
Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.
This technique also forces moisture into the food quickly. That's why things like meaty stews and curries are so perfect in a pressure cooker — all of the moisture makes for saucy, extra-tender, succulent results.
Overcooking the meat would result in a very dry tasting pot roast. Undercooking it would result in a tough piece of meat. Unfortunately, this isn't much you can do if you overcook it, other than making sure to serve it with a lot of gravy.
The moist heat in a pressure cooker tends to turn connective tissue into gelatin. You need to let the meat cool down for a few minutes after cooking, to give time for moisture to be reabsorbed, before releasing the pressure. Otherwise, the meat will likely be tough.
There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.
You will also have to avoid fruit juice, soda, energy drinks, and grain-based alcohol. When you commit to this diet, you will also be giving up all processed foods, this includes processed meats. Processed meats include hot dogs, sausage links or patties, pepperoni, and all deli meats.
While a strict carnivore diet only allows animal fats like tallow and lard, adding supplemental fat in the form of Avocado Oil or Extra Virgin Olive Oil is acceptable for more relaxed carnivores. Avocado oil has a high smoke point, around 520°F, which is why we gravitate toward it for baking, broiling, and sauteing.
The potential effects of caffeine on metabolic processes in individuals primarily consuming animal-based foods. The presence of natural compounds in coffee may impact nutrient absorption or introduce complications in alignment with a strict carnivore dietary lifestyle.
Some recipes call for liquid, some do not. It mainly comes down to the type of meat you use. Cuts like chuck roast will release more fat and moisture than leaner cuts, so they don't need any water. In addition, the slow cooker itself creates some moisture, which helps keep the meat juicy.
The Cast of Characters: Chuck Roast, onions, carrots, salt, pepper, beef stock, fresh thyme, fresh rosemary (if you have it; if not, dried is fine). Optional ingredients: red wine, garlic, button mushrooms.
Cover and cook for 3 hours, or until the roast is very tender. Add the carrots and potatoes to the pot when there's about an hour of cooking time left, turning the roast over when you do. To serve, spoon any excess fat off the surface and slice or shred the beef to serve with the veggies, drizzled with sauce.
More From Good Housekeeping. Taste: For overall taste, the pressure cooker was the hands-down winner. Beef, carrots, and potatoes all retained their rich flavors. After 8 hours in the slow cooker, they emerged bland and seemed to need salt.
This completely depends on the type of meat you are planning on cooking. Because slow cookers take longer to cook, they are better suited to breaking down fat in meat while adding moisture. So if you are planning on cooking a whole rump beef, then a slow cooker is a better choice.
Instant Pot is good for lots of things, but according to a taste test by Tried, Tested and True, it can't really hold a candle to Crock Pot when it comes to savory, succulent, slow-cooked beef roast. Instant Pot roast is still pretty delicious, mind you.
Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.
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