Tag: Chuck Roast

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The luxury of steak, in a chuck roast?

Imagine indulging in the exquisite flavor and opulence typically associated with a premium steak, all crafted from the humble chuck roast using a straightforward culinary technique. What if I were to reveal to you that you can elevate the taste experience of a chuck roast to rival that of the finest cuts, unlocking a world of culinary delight with just a few simple steps? Picture savoring each succulent bite, rich in flavor and tenderness, as you explore the culinary potential hidden within this underrated gem. With this simple method, you’ll embark on a journey where the boundaries of taste are expanded, transforming ordinary cuts into extraordinary dining experiences. So, dare to reimagine the possibilities and elevate your culinary creations with the tantalizing taste and luxury reminiscent of a high-quality steak, all achieved effortlessly with this approach.

Ingredients:

  • 1 well-marbled chuck roast (choose one with good marbling for optimal flavor and tenderness)
  • Tallow or beef fat (for searing)
  • Butter (for basting)
  • Fresh rosemary sprigs
  • Fresh thyme sprigs (optional)

Instructions:

  1. Preheat your oven to 250°F (120°C).
  2. Heat a cast iron skillet over medium-high heat. Add a generous amount of tallow or beef fat to the skillet.
  3. Once the skillet is hot, carefully place the chuck roast in the skillet. Sear each side until deeply browned, about 3-4 minutes per side. This step is crucial for developing a flavorful crust on the roast.
  4. Once the roast is nicely seared, remove the skillet from the heat.
  5. Place fresh rosemary along with butter on top of the roast, and if desired, add some thyme sprigs for additional flavor.
  6. Transfer the skillet to the preheated oven. Cook the chuck roast until it reaches your desired level of doneness. This typically takes about 2-3 hours, depending on the size of the roast and your preferred level of doneness.
  7. Periodically baste the roast with the melted butter and tallow from the skillet to keep it moist and flavorful.
  8. Once the chuck roast reaches the desired internal temperature

Rare: 120°F to 125°F (49°C to 52°C)

Medium Rare: 130°F to 135°F (54°C to 57°C)

Medium: 140°F to 145°F (60°C to 63°C)

9. remove it from the oven and let it rest for 10-15 min, basting several times. After resting, slice the chuck roast against the grain into thick, juicy slices.

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Carnivore French Dip Sandwich with Au Jus

Introducing a mouthwatering delight for carnivore enthusiasts – the Carnivore French Dip Au Jus. This recipe celebrates the rich flavors of tender roast beef, all while staying true to your animal-based diet. With a savory au jus for dipping and a carnivore bun that’s both crispy and satisfying, this dish is the perfect blend of simplicity and taste. Whether you’re following the carnivore lifestyle or simply craving a hearty, meaty meal, this recipe will undoubtedly satisfy your carnivorous cravings. Let’s dive in and create a carnivore masterpiece that’s both flavorful and fulfilling.

Roast Beef:

Ingredients:

  • 2-3lb Boneless Chuck Roast
  • 32oz Beef Broth, reduced sodium
  • 2 cups Water
  • 2 tablespoons Minced Garlic
  • 1/4 cup Dried Onion Flakes
  • 1/4 teaspoon Onion Powder
  • 1/8 teaspoon Paprika
  • 1/2 teaspoon Pepper
  • 1/4 teaspoon Salt

Instructions:

  1. Begin by searing the Chuck Roast in a pan with Tallow, Ghee, or Butter to create a nice sear on the meat.
  2. Place the seared Chuck Roast into a slow cooker and add the minced garlic, dried onion flakes, onion powder, paprika, pepper, salt, beef broth, and water.
  3. Cover the slow cooker and cook on low for 7-8 hours, allowing the roast to become tender and flavorful.

Carnivore Bun:

Ingredients:

  • 2 tablespoons Butter, Melted
  • 2 Eggs
  • 1/2 cup Pork Rinds
  • 2 Slices of Provolone Cheese

Instructions:

  1. To make the Carnivore Bun, mix the melted butter, eggs, and pork rinds in a bowl until you have a well-combined mixture.
  2. Heat a mini griddle or non-stick skillet and add the mixture to create a bun shape. Cook until the bun becomes golden brown.
  3. For a crispier, more golden brown crust, you can remove the bun and pan-sear it in butter.
  4. Optionally, you can add provolone cheese to the top of the bun and melt it using a kitchen torch.

Assembling the French Dip:

  1. Once the Chuck Roast is done cooking in the slow cooker, remove it and gently pull it apart with a fork, creating shreds of tender roast beef.
  2. To serve, pile the pulled roast beef on top of one of the Carnivore Buns.
  3. Strain the juice from the slow cooker, which will serve as your Au Jus, and reserve it for dipping.
  4. Place the top bun on the beef and serve immediately.
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Chuck Roast with Creamy Chimichurri Sacue

Today, we delve into the realm of slow-cooked perfection, where a humble Chuck Roast undergoes a 48-hour dry brining process, emerging as a masterpiece of flavor and tenderness. Paired with a Creamy Chimichurri Sauce that’s nothing short of enchanting, this dish is a testament to the magic that can happen in your kitchen.

As someone deeply entrenched in the worlds of fitness and food, I understand the significance of a diet that fuels your body and satisfies your taste buds. The Carnivore and Animal-Based Diet is not just a trend; it’s a lifestyle. This recipe is a celebration of the primal satisfaction that comes from succulent meat and bold, herbaceous flavors.

Join me on this culinary journey as we unlock the secrets of dry brining, slow roasting, and crafting a creamy sauce that elevates every bite. Whether you’re a seasoned pro or a novice in the kitchen, this dish promises to impress and inspire.

So, roll up your sleeves, don your apron, and get ready to embark on a gastronomic voyage that will leave you craving seconds. This Chuck Roast with 48-hour Dry Brine and Creamy Chimichurri Sauce is not just a meal; it’s an experience.

Ingredients:

For the Chuck Roast:

  • 3 lb Chuck Roast
  • Salt (heavily)

For the Creamy Chimichurri:

  • 1 bunch Italian Parsley
  • 2 tbsp dried oregano
  • 1 tbsp red wine vinegar
  • 1 tbsp ground cumin
  • 2 cloves garlic, peeled
  • 2 tsp salt
  • 1/2 tsp crushed red pepper flakes
  • 1 1/2 cups Sour Cream

Instructions:

Dry Brine:

  1. Pat dry the Chuck Roast with paper towels.
  2. Season the Chuck Roast generously with salt on all sides.
  3. Place the seasoned roast on a wire rack over a baking sheet.
  4. Refrigerate for 48 hours. This dry brining process helps the meat absorb the salt and enhances its flavor.

Cooking the Chuck Roast:

  1. Preheat your oven to 225°F (107°C).
  2. Remove the Chuck Roast from the refrigerator and let it come to room temperature for about 30 minutes.
  3. Place the roast in the preheated oven and roast for 2 to 2 1/2 hours, depending on your preferred doneness. Use the following internal temperature targets as a guide:
    • Rare: 105°F (40°C) with a final target of 120°F (49°C).
    • Medium-Rare: 115°F (46°C) with a final target of 130°F (54°C).
    • Medium: 125°F (52°C) with a final target of 140°F (60°C).
    • Medium-Well: 135°F (57°C) with a final target of 150°F (66°C).
  4. Monitor the roast’s internal temperature using a meat thermometer.

Searing the Roast:

  1. Once the roast reaches your desired internal temperature, remove it from the oven.
  2. Heat a pan or grill to high heat.
  3. Sear the roast on all sides for a few minutes until it develops a beautiful crust.
  4. Let it rest for a few minutes before slicing.

Creamy Chimichurri:

  1. In a food processor, combine the Italian parsley, dried oregano, red wine vinegar, ground cumin, garlic cloves, salt, and crushed red pepper flakes.
  2. Cover and pulse the mixture until the parsley is finely chopped.
  3. Add the sour cream to the food processor and blend until the mixture becomes smooth and creamy.
  4. Taste the chimichurri and adjust the salt if needed.
  5. Cover the creamy chimichurri and refrigerate it until you’re ready to serve. The sauce will thicken as it chills.

Serving:

  1. Slice the Chuck Roast and serve it with the creamy chimichurri sauce on the side.
  2. Enjoy your delicious 48-hour dry-brined and reverse-seared Chuck Roast with a creamy chimichurri sauce!
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Slow Cooker Birria Carnivore Tacos

Ingredients

  • 2-3 lbs boneless chuck roast
  • 1 tablespoon tallow, ghee or butter
  • coarse ground salt and fresh ground pepper 
  • 4 dried Guajillo chiles
  • 5-6 Chipotle chilis in adobo (from a can)
  • 1 medium white onion, roughly sliced 
  • 8 whole cloves garlic, smashed 
  • 32 oz beef stock
  • 1 tablespoon tomato paste
  • 1 14.5 oz can Fire roasted diced tomatoes 
  • ¼ cup Apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 cinnamon stick 
  • 3 dry bay leaves
  • 1 teaspoon smoked paprika
  • ½ tablespoon ginger 
  • 1 tsp ground coriander

Carnivore Tortilla

  • 1 egg
  • 1/2 cup shredded cheddar cheese

Combine ingredients & pan fry in butter until crispy

Instructions

Cooking the Beef/Consomé:

1. Heat oil in a cast iron skillet over high heat for 4-5 minutes.

2. Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side.

3. Add beef to slow cooker with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours.

4. After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks.

5. Remove bay leaves and cinnamon stick from slow cooker and discard.

6. Using a high powered blender or immersion blender, blend everything until a smooth sauce forms.

7. Transfer sauce back to slow cooker to keep warm.

8. Add 1 ½ to 2 cups of sauce to shredded beef and toss to coat.

Tacos:

1. To one half of the tortilla, add cheese, then meat.

2. Fry 2-3 minutes over medium heat, then flip other side to make a half moon.

3. Add a small ladle of consomé to the top of the tortilla.

4. Flip over, and fry 2-3 minutes more.