I've been carnivore for about a year now and I can agree - I spend much less on groceries now doing carnivore than I did eating a "normal" diet or even when I tried Keto. A few months ago I averaged the amount I spent over 3-4 months doing carnivore and I spent about 20%-25% less on my grocery bills alone. And that wasn't factoring in the money I no longer spent ordering pizza delivery or getting fast food burgers which I don't do anything.
So true my friend. I am so glad to walk out the grocery store with two tri-tips, cheese and deli meats for lunches to go. And a few cases of the seltzer water on sale for the week.
Same results at the purse side for me too. So liberating. If I think how much veges and crap I've prepared over 47 years I get só worked up but immediately set it aside.
My diet consists of four items - any meat, cheese, eggs, and leafy vegetables. I only eat between noon and 4pm. I have never felt better and spend a fraction on food now.
@@miketexas4549I would do away with those leaves. I am PLANT FREE like Dr. Anthony Chaffee is. He explains the toxins behind those plants. I don't do any veg any more.
I did this method last night.. I shredded everything up just like you showed and then poured it into another dish, and stuck it into the fridge after it cooled down a bit. Now that it’s cold and solidified, I can easily divvy it up into single servings and eat up all of the collagen fat with the meat. Much easier. This was an awesome tip. Thanks very much… Im going to do the same thing with a brisket and chuck roast too.
Yeah... I'm thinking the same thing. I've got a brisket in the fridge that I took out of the freezer to make into pemmican. But now I want to try it how it's done in this video.
Wow, great tip on Chuck steak. It is the details like searing the edges that really do make a difference. Like someone else said I used to put water in the slow cooker, but will try the melted butter/steak fat instead. Keep the tips coming please.
Beef tallow is even better. You can render tallow from fat trimmed from a while brisket. Costs a lot less than buying packaged tallow. Love my Traeger.
@@CarnivoreStork I don't think there is anything wrong with cooking in water; it's how I do it. I put the roast into my biggest saucepan, add a chopped onion and celery(I know it's not carnivore, but I love the taste and they are MUCH cheaper per pound than meat, so it makes eating a little cheaper. And celery is zero carbs and onions are very low). Then I fill it about 1/3 with water and cook on medium about 3 hrs.
@@SirReptitious Yes that’s how I’ve always made it when I learned from my mother, it does make more of the juice. And my mom would pour the Lipton onion soup powder over it. 🤣 But I wonder forgoing the extra water, Would make the Au juice much more concentrated & delicious. Onions & celery top off the flavor!
I use to sear before slow cooking but stopped because it's far tender when leaving that step out. Also, I would highly suggest incorporating lamb with beef or on its own is absolutely fantastic. Tip: Any meat with small bones like from a shoulder cut prep it by removing the bone and placing it on the bottom of crockpot as flat as one can while laying meat on top. I find crockpots have more heat at bottom than the walls so bones give a better layer of thermal distribution being placed at bottom... especially in the beginning of the cooking process.
I'm a truck driver I can cook that on a Saturday divided up in the baggies and then I got four meals when meal per day wow the fall that collagen to I never thought about that thank you and I am brand new to your Channel I just started a carnivore diet lifestyle actually just this last Saturday
I mostly eat chuck steak on my carnivore diet. I sous vide it for between 32 and 36 hours. Feels like and taste like prime rib for 5.50 an lb. Can't beat it.
Australian carnivore here, i manly eat grass fed Scotch fillet steaks that I get from a wholesale Butcher for $16.99 per kg, I consume roughly $40 of steak a week
The more I get into just eating beef the more I actually like some of these cuts and cooking styles. For instance, I have had skirt and hanger steaks that just have better beefy flavor than a ribeye or a strip. It's just that there was more work to get it cooked up the way I want. That said, even some of these slower cooked self-braised roasts just taste so good and are so easy to eat. More and more I am starting to rely on these slow cooked meats as meal prep than just having ground beef on hand.
I have no doubt it tastes great🥩😋! I'm eating Pork🐖 Loin until I get sick of it! Got it for $ 1.85 Ib. Bought 90 Ibs of it. Can get the Pork loin even cheaper if the right sale comes around. I can get regular ground Beef for the same price at a Butcher.
Great presentation and very informative. It's refreshing to see food prepared in a real kitchen and not some studio. I'm starting my fourth week of carnivore and I could use all the tips I can get on preparation. Thank you.
I've become a big fan of my insta-pot for carnivore cooking because its done in 90 minutes and the stock that comes out is pure heaven.... thanks for sharing!
My late parents were frugal but they managed to keep us (4 kids, me being the youngest and hungriest) well fed. My Dad was in the Navy, my Mom worked for the Fed but always managed to maintain our household and foodstock. She bought A LOT of chuck steak and chuck roast and that's the beef I grew up on. Your vid brings back so many memories of us enjoying CHUCK! When I had friends over, my Mom said, share some beef with them, they may not get a lot of beef at home. My friends ALWAYS asked if they could come over for lunch or dinner!!! hahahahaha Thanx for a down to earth vid!!!
I add a lot more flavor, some garlic, some wine, pepper, some herbs, maybe worcestershire sauce. Very nearly zero carbs in any of that. You are dead right about collagen though. It's what an old guy like me needs, for joint health.
If you buy your chuck steak at Sam's Club. Buy an entire chuck roll in the cryovac package. It's cheaper per pound, and they will even cut the size steaks you want for free out of that chuckroll...They will package it all together. (I used to work at the meat department in Sam's Cub).
nice video, thanks! I went to Whole Paycheck today and asked the butcher to cut a boneless chuck roast into a couple steaks. $8.99/lb not a bad price either for that place! they're going in the ninja speedi!
Frankly, I think that the "too expensive" mantra is really an excuse to not get started for some people. Inexpensive cuts like chuck are a great idea. So is buying in bulk if you have the freezer capacity. Not just mega packs at Sam's but also getting in contact with a local farmer who sells directly to customers. There are lots of them, check the possibilities where you live. If you can find a carnivorous friend or two, you can buy a whole cow or a half. The fun thing about this is that it gets you to try cuts you never knew existed. Eggs are more expensive than they used to be but pound for pound they are still really cheap protein. It's becoming easier to find things like hot dogs that don't have artificial ingredients. You just have to be willing to read some labels. Or take 1lb of some cheap ground beef (the fattier blends are cheaper but don't tell the butcher we would be willing to pay extra for the fat, Shhh.) put some taco seasoning in it and then mix in 6 eggs. You are set for the whole day that way. Also it's actually cheaper to go carnivore because you don't eat as often and you don't eat all the little side stuff like Jamba Juice smoothies (which are just a big old cup of fructose) at $7 a pop. You also save money not buying a cabinet full of supplements.
Just discovered your videos and really enjoy them a lot. I’m single, they keep things simple which is extremely necessary. I liked this check roast specifically. Normally, I would throw in a half gallon beef bone broth, some, carrots or potatoes or onions, mushrooms or all or the above. No pre-searing. Based on your creation, I would have thrown in a bunch of mushrooms near the end. I’m amazed how much sauce this produced on its own.but it looked fabulous. I’m 61, so I’m on my way. I live alone also and thinks must be quick and east. I currently have a broken wrist which is very limiting. When the splint comes off next month, I hope to jump right into the ketovore/ Carnovore/ keto team. Not sure my eventual destination, but no more SAD for me. Impresses myself and sat out in the sun 15 minutes today. It was 91%. My iPad overheated. Appreciate your encouragement. Keep it up my new friend.
Good tip on warming the meat. Think I'm going to try this diet since I eat heavy fat and meat with the vegetables and low carbs already. But I always feel great when It's more meat than anything. One thing I do with leftover meat when portioning is to food saver portions. Then you just heat water in a pot until you see a little steam and turn off. Lay the bag for about 3 minutes or so on each side and everything warms up nicely without cooking any further. Your way creates less waste, the method I use creates less work. A trade-off I suppose
If you love the taste of butter for searing, you may wish to make your own Ghee (clarified butter) as it has a much higher smoke point. Once the milk-solids are out of the butter it will take a higher heat. I made a dozen pints of Ghee and they self-seal in Mason jars if you do it right. It keeps 50 years that way. I found the way to make it easily on TH-cam Twosleevers Channel. I have also made the Chuck in my slow cooker, though I have to say, I was not able to eat much of it. I end up freezing the extra in vacuum sealed bags, and later just don't use it. It's the same with a nice rib-eye steak... I can only eat half of it at once and then later I don't like eating it cold so I freeze it, but never use it later. I give all my frozen left-overs away and never know if it gets eaten. I also find I don't really like eating ground beef though I can't afford steak either. Maybe that is why I kept on going back to carb foods these five years of "trying but not doing Carnivore"... I have been successful now in doing 13 days of strict Lion diet, no cheating... It does feel good and I have lost one pound and kept it off for four days.
If you keep this up, the weight will take care of itself when you get insulin sensitive from no Carbs for a while. Even a little carbs will Sabotage that
Yes, I think that is what was happening over these five years, that little bit of carbs I was having from time to time prevented any weight loss. @@OldGuyCarnivore
@user-sc5ft5jp9y You become much, much more sensitive to "sugars" on these diets. Keto/Carno. I get inflammation or the "Itchys" if I go too high on processed foods.
I love chuck steaks almost as much as I love rib-eyes... in fact, it's almost all I eat! I buy chuck roasts and cut them into steaks myself, because the roasts are even less money than the steaks they cut there. I salt them on all sides, dry them out a bit, sear well in fat on all sides, and then pop in the oven at around 400* until I know they are just barely cooked on the inside. Tender, flavorful and delicious!🥩🥩🥩
Thank you so much for going into detail about the protein to fat ratio ! I was thinking I would have to eat more ground beef because of the equal ratios of fat to protein, but now that you’ve taught me this, well I just cant tell you how happy I am❣️ Thank you from us 4 happy carnivores👏🏻
I use briskets.... Loaded with fat.. Which i love. I have ground it.... Ive made it into sausages.... But mostly i cut then into stesks and fry or bbq them. I then hit the pan and juices with heavy cream and reduce it to a thick sauce then remove it from the heat and a few nudges of butter and mix that into a creamy sauce!!!! YUM!!!!!!
I boil dried Ancho, gualjillo and or Arbol chiles, garlic cloves and onions then add to blender, with a little water, then pour over the chuck roast and then turn on the crock pot. Yummmmmm
Big Big thx Bro! 2 suggestions. 1: add some pork sausage when reheating it. But just ~10-15%. Really kicks up the flavor. 2: Do a breakfast thing with it. About 1/4-1/2 lb meat and 3 eggs. It's like rocket fuel. You are ready to get some work done or hit the gym!
Hey enjoying your channel. I cook Shank Steaks mostly to get the bone marrow. They are usually tough and not to tasty. So I cooked 2 of them last night in my slow cooker. And put them in the fridge. But! After watching your presentation I took them and shedded them up. Made a huge difference. Added lots of salt ad it tastes good and extremely tender.
I recently tried shank steaks, and since I don't have a slow cooker, I put them in with a chuck steak and cooked it the way I usually do. I put it in a pot about the width of the chuck and fill with water to the top. Bring it to a boil, then turn it down to low, put a lid on it offset just a little to let the steam out, and let it cook for 4 to 5 hours. At that point, the meat is easy to shred, and it's good for reheating without the water. But you also get a nice broth which I really enjoy. Now I'm wondering if the chuck can be slow cooked in a regular pan with a lid?
I had no idea that much fat and juice comes out of chuck steak. I have always added water to my slow cookers because I was worried about it burning dry. I'm more Ketovore, but I've gotten lazy and rarely take time to make nice slow-cooked meats and I definitely can tell by my joints. Real collagen - from bone broth and slow cooking is the way to go, many people rely on the canned /packaged kind IMO it's just not the same.
Well Old Guy, what a wonderful easy going manner you have., From one old-timer to another, I can say that I really enjoyed listening to your non-fussy presentation and now I want to hear more about what you have to say.😎
Thanks I always wanted to learn how people cook the cheaper cut because I've only tried to cook ribeye myself. Carnivore is just so simple and easy it's the best way to eat for someone who just wants to live simple and healthy and enjoy life.
A review......I cooked a 3.75 lb chuck steak yesterday following your directions in this video. Shredded and put in fridge over night. I have probably cooked 12 chuck steaks in the past using every method I found on TH-cam or cooking books. None of them came out satisfactory. To be honest I was skeptical of trying another. I watched your video and lucked out at costco and found 2 chuck steaks for $18 totaling just under 8 lbs. I just ate a quarter of the chuck for breakfast and it is the bomb. Absolutely delicious. Tender and very flavorful. I'm sold and glad to add this dish to my carnivore menu. If you haven't had success in the passed with chuck steaks try this. I think I'll have another portion for dinner tonight......if I'm hungry.👍 BTW. I kept checking the temperature of the meat and at 7 hours it had reached 208 degrees so I turned it off and shredded it. I'm guessing that all crock pots are different in temperature wise so it's a good idea to watch temperature not time.
Prrfect Greg, thanks for the feedback! I'm sure it will help others who think something has to have a lot of different ingredients or be super complicated to prepare.
Another winner Mitch. I always put broth in when I cook a roast. So I won’t do that next time. Amazing the juice this thing produced. This would be easy to pack a portion to heat up at work.
I cook a Chuck roast, 10 bone in chicken thighs with the skin, 1-2 pounds of ground beef every Sunday. Lasts me all week. Cost is about $45. Add in the eggs and cheese and I’m looking at $55. All the fat keeps me from snacking and I’ve never felt better. Been at it for a year. Not bored at all. I’m 47 but people think I’m 35 and I look great. My workouts are simple but productive because I build muscle faster now.
I used to sear them but I found that when I didn't it made no difference. I leave it in for 5 hours on high and bigger pieces then that. Fork tender. Oh yea leave that fat on. At one time I thought I needed shoulder surgery. I was just malnourished. I lacked collagen. I tried the powder stuff but in the end it was the collagen in the beef that fixed it. Animal fat is good for you. Unprocessed.
This is great. Going to try it with my pressure cooker. It, too, should break down the toughness. I particularly like how you fry it up at the end. That should brown it nicely and give it extra flavor. Just checked and a local store has chuck for $10/lb-far less than the $25/lb for rib-eye.
I also have a pressure cooker. I've found I need to add a bit of water in the pressure cooker (just enough to cover the beef) to stop the meat from burning. Unfortunately this added water results in quite a bit of "soup" around the meat. I break up the meat and eat it as a soup which is very filling.
Great job! That’s not a chuck steak, it’s a chuck roast, but semantics aside, I’m buying a new Instant Pot pressure/slow cooker simply due to your great video here! THANK YOU!
@@OldGuyCarnivore Either word, whatever. I’m going to incorporate it into my toolbox! Heading to Walmart to get the gear tomorrow! The cooling and quartering is a game changer!
I finally tried this after seeing your video. I put it in my slow cooker and it came out fantastic. Thank you so much I now have something delicious to eat and it saves me a lot of money. Because chuck steak is one of the cheapest steaks you could buy, I never could find a use for it until I saw your video. So I took all my frozen chuck steaks out of freezer and turned them in to yummy healthy food. Thanks again I really appreciate this video.
I have been using shoulder chuck roast for years for my steak and meat for stir fry etc. Love the flavor and works perfect. Slice up in steak size pieces and freeze, throw in the pan frozen with butter, then when ready, take out an put my asparagus in and let is cook while I eat my steak.
Mitch, I took some inspiratiok from this video. So i took a beef brisket, sliced it into two inch thick steaks, added some salt and seasoning, and seared the heck out of them. Roughly 20 lbs of meat, and it JUST fit in two slow cookers. I poured in a bit of smoke flavor and this mornkng when I got up, I tried a bit, and man was it great! Looking forward to making it all into 1 lb packets that I'll put in the freezer. Tried carnivore back in the spring of '21, but got hit by long covid, and for whatever reason could not get by without being forced to eat lots of carbs just to make it through each day. Finally hit on a supplement regimen that seems to have kicked it on its ass (includes NAC and nattokinase), and I feel like I can finally get back on my carnivore wagon now. 68 bucls CDN for the brisket works out to roughly $3.40 per lb, which isnt too bad - I can get by with that - most ground beef where I live is pricier, so.... Them's good eatin"! Keep doing what you're doing brother!
Great advice if you have bad teeth, like destroyed meat and burnt butter. You might also just try to fry it in clarified butter on all sides and turn the heat down a bit or finish it for 15min in a luke warm oven (75degr C or so). You may need to chew a bit but that does all kinds of good for ya.
appreciate it. I love Chuck. However, I spend about $1-1.50 a meal so this is still quite a lot, and right now for some reason the inexpensive chuck steak in my area is now 13-15 a pound!
I just cooked a Rib Eye via Grill. Marinated for a day. Also cooked 4 large Chicken thighs (Skin & bone). I'm and Old Guy Omnivore. Love Steak. Ate two Thighs that night with modified vegetable salad. Half the steak with Jarred Red Peppers, Beef Bouillon Rice and Broccoli for Brunch today. Went through all my vegetables - trimmed down and cooked in water with a couple of Bay Leafs for a Vegetable Broth. Haven't decided to do a Cabbage, vegetable and dry bean (Soak) soup or throw in some Sausages. Love to Cook. 👍
Im getting more familiar with my cuts of beef. And I bought a brisket thinking I might be able to cut it to steaks and cook it how I want. Toughest steak ever!! So I did some research and found my recipe to be bacon, beef (the brisket cut into large 3inch or larger chunks) covered in beef bone broth in a pressure cooker. Heavy on the pepper and salted. Smells great, much more tender, and my new favorite meal next to some tri tip steaks. The bone broth reduced with some heavy cream is fantastic also.
Spend less because less waste. Get a decent pellet smoker. It is the best way to prepare most meats. Some, like a nice thick NY Strip, smoke in the grill to at 225 to desired state. Then sear it on cat iron. Smoked brisket is fantastic. Whole brisket runs about $4/#. Tender the tallow from the ruined fat. Grind the trimmed meat. Smoke the trimmed brisket. Delicious. Smoked Chuck roast is awesome, too.
I cook my beef through raw pack canning. It looks like your chuck roast, with all the juices sealed in. I also can lamb and pork the same, sometimes with a little extra seasoning.
Old Guy Carnivore. Just stumbled across this video. I am 72 years young. Just learned about carnivore 52 days ago. Been eating that way since watching Kerry's 64 day update from HOMESTEAD HOW on how the carnivore diet affected him. His passion for the diet got to me. At first I thought, "How can you survive eating only meat?" But then I thought, well it seemed to have a lot of beneficial effects for him, so I'll see how it effects me... So, how HAS it affected me so far? I've been overweight most of my life. I'm 5'11" and this past June 3rd weighed 254lbs. Have had hypertension most of my life that I took meds for, and a year ago was told I was type 2 diabetic, that my A1c was 7.6. This past June 30th I stumbled upon Kerry's video. Started eating carnivore. 52 days later, I am feeling GREAT. Sleep is fantastic. As of this morning, I now weigh 229lbs. I recently had a blood test; my A1c is now at 5.3. Now when I test my blood glucose level after eating, it results in the 80s-90s range. This past June 27th, when I took my blood pressure it was 152/92. This past week, every day, blood pressure has been in the 120s/70s. The aches and pains of "aging" are gone. Like Kerry I'm finding I have more energy and feel like "doing stuff". But one thing that has surprised me is that my knees are feeling better. At the beginning of this year I was seriously thinking of when I would see a doctor about knee replacement surgery because my knees felt they were constantly "straining" to do their job. They were VERY uncomfortable. The feeling of straining has subsided SUBSTANTIALLY. My knees are feeling more like normal knees should. I am excited looking forward to SEE how I feel after 140 days of eating carnivore! On September 16th, Kerry, is doing a 24 hour carnivore live stream. You should contact him about getting your story in the line-up. Think of all the people suffering with all their stuff, that simply eating only meat could most likely improve! Old Guy I look forward to more carnivore videos from you. I'm definitely going to do this chuck steak idea. I was recently watching a video of Dr. Anthony Chaffee, and he made the comment that our bodies are like an expensive sports car that was designed to run on high octane fuel. But by eating the SAD diet, we are putting low octane fuel in our car. Sure, it can run -- but not like it was designed to run. I now see meat as the high octane fuel our bodies were designed to run best on. The proof is in the improvement in performance we experience. Best to you, and keep the videos coming!
Thanks for showing how you cook chuck steak without wasting any of the chuck steak I started the carnivore diet in January 2-24 Doing good so far I am 82.went to doc in Dec For 6mo checkup.weight in 292lbs now I think thierscales weigh heavier than true.but I am now 278 on my scales.so I plan on staying on meat diet I subscribe to your program.god bless
Thanks for the video, I'll have to try this. For chuck roast, I vacuum seal and sous vide for 72 hours at around 130F - then I cut into 1 inch or so steaks and sear off on the grill. Tastes like a high end cut of meat and is very tender.
When I make Chuck Steak in the slow-cooker, I add 1 Tbsp of Worcestershire sauce & 2 Tbsp of red wine vinegar. I used to make pot roast using Martha Stewart's recipie. I've had so many compliments using her recipe. When I went carnivore, I dropped the veggies & gravy, but kept the other flavorings listed above. I know it's technically not 100% pure carvnivore, but it's a very small amount that sits in the liquid, & the flavor is out of this world. I normally eat my meat with just salt. (I did find a recipe for a delicious pure carnivore meat sauce that I usually put on top of my meats)
If you've watched me you know that I don't obsess over little things like that. If you like to cook that way, and you see no Cravings or ill effects, go right ahead and don't worry about it.
Watched it all, thank you for showing how easy this can be. I love the simplicity of your entire process, it’s right up my street and I’m going to try this in Jan as wanted to give carnivore a go for a while. I’m keen to see how much this will cost me based in the uk using a fantastic butcher close by, all the ruminant meat is local and grass fed in green pastures in the south west of the UK. Have 6 mouths to feed and if this goes well for me I’ll see whether it works for the rest, even if it just means them eating more good quality meat and less processed crap. Thank you for sharing this with us.
Nicely done, very helpful and straightforward tips! And it is true that when eating a standard diet you tend to spend more without noticing, especially fruits and vegetables tend to cost very much in relation to the nutrition and calories they provide you with (which is low) compared to meat.
You may want to look into vegetable nutrients again. Yes meat is a good source of certain nutrients. But green, cruciferous, and root veggies are packed with health benefits. The phyto and antioxident properties alone make them indispensable for human health. Anywayz best of luck!
I never thought watching someone cook a chuck roast could be so relaxing. Well done!😊
Glad I could help
lol, I felt the same way..
It said steak on the label at Sam's club....lol
I’m hungry now.
I've been carnivore for about a year now and I can agree - I spend much less on groceries now doing carnivore than I did eating a "normal" diet or even when I tried Keto. A few months ago I averaged the amount I spent over 3-4 months doing carnivore and I spent about 20%-25% less on my grocery bills alone. And that wasn't factoring in the money I no longer spent ordering pizza delivery or getting fast food burgers which I don't do anything.
So true my friend. I am so glad to walk out the grocery store with two tri-tips, cheese and deli meats for lunches to go. And a few cases of the seltzer water on sale for the week.
Same results at the purse side for me too. So liberating. If I think how much veges and crap I've prepared over 47 years I get só worked up but immediately set it aside.
That's what I try to get my wife to understand, we won't be buying the junk or eating out anymore. She's worried about the cost.
My diet consists of four items - any meat, cheese, eggs, and leafy vegetables. I only eat between noon and 4pm. I have never felt better and spend a fraction on food now.
@@miketexas4549I would do away with those leaves. I am PLANT FREE like Dr. Anthony Chaffee is. He explains the toxins behind those plants. I don't do any veg any more.
Now this is the type of recipe I was looking for.
I did this method last night.. I shredded everything up just like you showed and then poured it into another dish, and stuck it into the fridge after it cooled down a bit. Now that it’s cold and solidified, I can easily divvy it up into single servings and eat up all of the collagen fat with the meat. Much easier. This was an awesome tip. Thanks very much…
Im going to do the same thing with a brisket and chuck roast too.
Great plan
Yeah... I'm thinking the same thing. I've got a brisket in the fridge that I took out of the freezer to make into pemmican. But now I want to try it how it's done in this video.
Wow, great tip on Chuck steak. It is the details like searing the edges that really do make a difference. Like someone else said I used to put water in the slow cooker, but will try the melted butter/steak fat instead. Keep the tips coming please.
I just did a water (aus juice) pot roast last week,
So how much butter-fat do we put in so it doesn’t dry out in the slow cooking process?
Beef tallow is even better. You can render tallow from fat trimmed from a while brisket. Costs a lot less than buying packaged tallow.
Love my Traeger.
@@fishgutz4272 That is a cool name! Thanks for the idea. I will give it a try.
@@CarnivoreStork I don't think there is anything wrong with cooking in water; it's how I do it. I put the roast into my biggest saucepan, add a chopped onion and celery(I know it's not carnivore, but I love the taste and they are MUCH cheaper per pound than meat, so it makes eating a little cheaper. And celery is zero carbs and onions are very low). Then I fill it about 1/3 with water and cook on medium about 3 hrs.
@@SirReptitious
Yes that’s how I’ve always made it when I learned from my mother, it does make more of the juice.
And my mom would pour the Lipton onion soup powder over it. 🤣
But I wonder forgoing the extra water,
Would make the Au juice much more concentrated & delicious.
Onions & celery top off the flavor!
I use to sear before slow cooking but stopped because it's far tender when leaving that step out. Also, I would highly suggest incorporating lamb with beef or on its own is absolutely fantastic. Tip: Any meat with small bones like from a shoulder cut prep it by removing the bone and placing it on the bottom of crockpot as flat as one can while laying meat on top. I find crockpots have more heat at bottom than the walls so bones give a better layer of thermal distribution being placed at bottom... especially in the beginning of the cooking process.
Good points
I'm a truck driver I can cook that on a Saturday divided up in the baggies and then I got four meals when meal per day wow the fall that collagen to I never thought about that thank you and I am brand new to your Channel I just started a carnivore diet lifestyle actually just this last Saturday
Hey Jerry
How is your diet going?
I mostly eat chuck steak on my carnivore diet. I sous vide it for between 32 and 36 hours. Feels like and taste like prime rib for 5.50 an lb. Can't beat it.
I set the temperature at 131'
I do it that way too once in a while. Love it!
Dang that's a long time
And sooooo worth it
Australian carnivore here, i manly eat grass fed Scotch fillet steaks that I get from a wholesale Butcher for $16.99 per kg, I consume roughly $40 of steak a week
The more I get into just eating beef the more I actually like some of these cuts and cooking styles. For instance, I have had skirt and hanger steaks that just have better beefy flavor than a ribeye or a strip. It's just that there was more work to get it cooked up the way I want.
That said, even some of these slower cooked self-braised roasts just taste so good and are so easy to eat. More and more I am starting to rely on these slow cooked meats as meal prep than just having ground beef on hand.
I agree! I was shocked, when I switched from keto to carnivore, how much I saved, not only in money, but in time!
Yes. Time saved in the kitchen is something I just mentioned to our daughter last week. Amazing.
I have no doubt it tastes great🥩😋! I'm eating Pork🐖 Loin until I get sick of it! Got it for $ 1.85 Ib. Bought 90 Ibs of it. Can get the Pork loin even cheaper if the right sale comes around. I can get regular ground Beef for the same price at a Butcher.
Great prices
Great presentation and very informative. It's refreshing to see food prepared in a real kitchen and not some studio. I'm starting my fourth week of carnivore and I could use all the tips I can get on preparation. Thank you.
I like this method. I've never made Chuck using this method, without adding liquid. Brilliant simplicity. Thanks again.
Agree😊
Definitely going to try this method - thank you 🙏🏽❤🤗
Thank you sir! Today was my very first time cooking chuck steak AND my first time using a slow cooker. Thanks for the tutorial!!
Hope you enjoy
This was/is a great video for someone just starting out with the carnivore diet…precise steps right to the point…Thank you for posting
Glad it was helpful!
I've become a big fan of my insta-pot for carnivore cooking because its done in 90 minutes and the stock that comes out is pure heaven.... thanks for sharing!
You guys are making me have to buy one of those things! Where the hell will I put it? ....lol
I strain the broth, freeze, and use it for braising the next Instant Pot meal.
My late parents were frugal but they managed to keep us (4 kids, me being the youngest and hungriest) well fed. My Dad was in the Navy, my Mom worked for the Fed but always managed to maintain our household and foodstock. She bought A LOT of chuck steak and chuck roast and that's the beef I grew up on. Your vid brings back so many memories of us enjoying CHUCK! When I had friends over, my Mom said, share some beef with them, they may not get a lot of beef at home. My friends ALWAYS asked if they could come over for lunch or dinner!!! hahahahaha Thanx for a down to earth vid!!!
You're very welcome
I add a lot more flavor, some garlic, some wine, pepper, some herbs, maybe worcestershire sauce. Very nearly zero carbs in any of that. You are dead right about collagen though. It's what an old guy like me needs, for joint health.
Good for new moms or anyone recovering from surgery or injuries.
If you buy your chuck steak at Sam's Club. Buy an entire chuck roll in the cryovac package. It's cheaper per pound, and they will even cut the size steaks you want for free out of that chuckroll...They will package it all together. (I used to work at the meat department in Sam's Cub).
That's a great tip, thanks!
Very straightforward and tempting for us non-gourmets.
Chuck eye steak is fantastic.
nice video, thanks! I went to Whole Paycheck today and asked the butcher to cut a boneless chuck roast into a couple steaks. $8.99/lb not a bad price either for that place! they're going in the ninja speedi!
Frankly, I think that the "too expensive" mantra is really an excuse to not get started for some people.
Inexpensive cuts like chuck are a great idea. So is buying in bulk if you have the freezer capacity. Not just mega packs at Sam's but also getting in contact with a local farmer who sells directly to customers. There are lots of them, check the possibilities where you live. If you can find a carnivorous friend or two, you can buy a whole cow or a half. The fun thing about this is that it gets you to try cuts you never knew existed. Eggs are more expensive than they used to be but pound for pound they are still really cheap protein. It's becoming easier to find things like hot dogs that don't have artificial ingredients. You just have to be willing to read some labels. Or take 1lb of some cheap ground beef (the fattier blends are cheaper but don't tell the butcher we would be willing to pay extra for the fat, Shhh.) put some taco seasoning in it and then mix in 6 eggs. You are set for the whole day that way.
Also it's actually cheaper to go carnivore because you don't eat as often and you don't eat all the little side stuff like Jamba Juice smoothies (which are just a big old cup of fructose) at $7 a pop. You also save money not buying a cabinet full of supplements.
I think you're right on all counts. Well said.
From an old guy to another old guy.....Subscribed and liked. Life is simple. Meat, meat and more meat.
AMEN!
So happy to see you pour the rest of the butter in the crock pot. 😊
Just discovered your videos and really enjoy them a lot. I’m single, they keep things simple which is extremely necessary. I liked this check roast specifically. Normally, I would throw in a half gallon beef bone broth, some, carrots or potatoes or onions, mushrooms or all or the above. No pre-searing. Based on your creation, I would have thrown in a bunch of mushrooms near the end. I’m amazed how much sauce this produced on its own.but it looked fabulous. I’m 61, so I’m on my way. I live alone also and thinks must be quick and east. I currently have a broken wrist which is very limiting. When the splint comes off next month, I hope to jump right into the ketovore/ Carnovore/ keto team. Not sure my eventual destination, but no more SAD for me. Impresses myself and sat out in the sun 15 minutes today. It was 91%. My iPad overheated. Appreciate your encouragement. Keep it up my new friend.
Thank you Leo, hope your wrist heals soon and good luck with the lifestyle change.
Never thought i could cook it without water. Thank you for this . I would have never known.
Good tip on warming the meat. Think I'm going to try this diet since I eat heavy fat and meat with the vegetables and low carbs already. But I always feel great when It's more meat than anything. One thing I do with leftover meat when portioning is to food saver portions. Then you just heat water in a pot until you see a little steam and turn off. Lay the bag for about 3 minutes or so on each side and everything warms up nicely without cooking any further. Your way creates less waste, the method I use creates less work. A trade-off I suppose
If you love the taste of butter for searing, you may wish to make your own Ghee (clarified butter) as it has a much higher smoke point. Once the milk-solids are out of the butter it will take a higher heat. I made a dozen pints of Ghee and they self-seal in Mason jars if you do it right. It keeps 50 years that way. I found the way to make it easily on TH-cam Twosleevers Channel. I have also made the Chuck in my slow cooker, though I have to say, I was not able to eat much of it. I end up freezing the extra in vacuum sealed bags, and later just don't use it. It's the same with a nice rib-eye steak... I can only eat half of it at once and then later I don't like eating it cold so I freeze it, but never use it later. I give all my frozen left-overs away and never know if it gets eaten. I also find I don't really like eating ground beef though I can't afford steak either. Maybe that is why I kept on going back to carb foods these five years of "trying but not doing Carnivore"... I have been successful now in doing 13 days of strict Lion diet, no cheating... It does feel good and I have lost one pound and kept it off for four days.
If you keep this up, the weight will take care of itself when you get insulin sensitive from no Carbs for a while. Even a little carbs will Sabotage that
Yes, I think that is what was happening over these five years, that little bit of carbs I was having from time to time prevented any weight loss. @@OldGuyCarnivore
@user-sc5ft5jp9y You become much, much more sensitive to "sugars" on these diets. Keto/Carno. I get inflammation or the "Itchys" if I go too high on processed foods.
@user-sc5ft5jp9y Depends on the person. Probably not unless your a severe carb addict.
Great chanell , I use her video for all my ghee canning!
I cooked a chuck steak in the air fryer yesterday. It’s the first time we’ve ever had that cut of meat. It was delicious!
I set the temp at 131'
I love chuck steaks almost as much as I love rib-eyes... in fact, it's almost all I eat! I buy chuck roasts and cut them into steaks myself, because the roasts are even less money than the steaks they cut there. I salt them on all sides, dry them out a bit, sear well in fat on all sides, and then pop in the oven at around 400* until I know they are just barely cooked on the inside. Tender, flavorful and delicious!🥩🥩🥩
Thanks! I was hoping somebody would chime in with how to cook a chuck as a steak. I'm going to try that this week. Chow!
Thank you so much for going into detail about the protein to fat ratio ! I was thinking I would have to eat more ground beef because of the equal ratios of fat to protein, but now that you’ve taught me this, well I just cant tell you how happy I am❣️
Thank you from us 4 happy carnivores👏🏻
I use briskets.... Loaded with fat.. Which i love. I have ground it.... Ive made it into sausages.... But mostly i cut then into stesks and fry or bbq them. I then hit the pan and juices with heavy cream and reduce it to a thick sauce then remove it from the heat and a few nudges of butter and mix that into a creamy sauce!!!! YUM!!!!!!
Sounds delicious!
I boil dried Ancho, gualjillo and or Arbol chiles, garlic cloves and onions then add to blender, with a little water, then pour over the chuck roast and then turn on the crock pot. Yummmmmm
Big Big thx Bro!
2 suggestions. 1: add some pork sausage when reheating it. But just ~10-15%. Really kicks up the flavor. 2: Do a breakfast thing with it. About 1/4-1/2 lb meat and 3 eggs. It's like rocket fuel. You are ready to get some work done or hit the gym!
Hey enjoying your channel. I cook Shank Steaks mostly to get the bone marrow. They are usually tough and not to tasty. So I cooked 2 of them last night in my slow cooker. And put them in the fridge. But! After watching your presentation I took them and shedded them up. Made a huge difference. Added lots of salt ad it tastes good and extremely tender.
I recently tried shank steaks, and since I don't have a slow cooker, I put them in with a chuck steak and cooked it the way I usually do.
I put it in a pot about the width of the chuck and fill with water to the top. Bring it to a boil, then turn it down to low, put a lid on it offset just a little to let the steam out, and let it cook for 4 to 5 hours. At that point, the meat is easy to shred, and it's good for reheating without the water. But you also get a nice broth which I really enjoy.
Now I'm wondering if the chuck can be slow cooked in a regular pan with a lid?
I had no idea that much fat and juice comes out of chuck steak. I have always added water to my slow cookers because I was worried about it burning dry. I'm more Ketovore, but I've gotten lazy and rarely take time to make nice slow-cooked meats and I definitely can tell by my joints. Real collagen - from bone broth and slow cooking is the way to go, many people rely on the canned /packaged kind IMO it's just not the same.
Never add water to a fatty meat like chuck steak or pork shoulder. Let the fat run. Soooo yummmyy
what if you added a bone.... and would that method work for all meats.
Well Old Guy, what a wonderful easy going manner you have., From one old-timer to another, I can say that I really enjoyed listening to your non-fussy presentation and now I want to hear more about what you have to say.😎
You're in luck, I never stop talking ...lol
Thanks I always wanted to learn how people cook the cheaper cut because I've only tried to cook ribeye myself. Carnivore is just so simple and easy it's the best way to eat for someone who just wants to live simple and healthy and enjoy life.
I've found that searing in an air fryer before slow cooking makes less mess from spitting fat. Looks great though!
that's what I plan to do...great tip!
@@FitnHealthyOneThe instapot works great, sear directly in it, then pressure cook and ready in a fraction of the time.
Thanks for your content, I enjoy it. Also thanks for the tip on going to Sam’s early to check for marked down meat!
New Subscriber!! Loved the Cooking Demo! Please bring us more of those!!
Yes sir agreed!! More more more Mitch😂
I agree Craig!
A review......I cooked a 3.75 lb chuck steak yesterday following your directions in this video. Shredded and put in fridge over night. I have probably cooked 12 chuck steaks in the past using every method I found on TH-cam or cooking books. None of them came out satisfactory. To be honest I was skeptical of trying another. I watched your video and lucked out at costco and found 2 chuck steaks for $18 totaling just under 8 lbs.
I just ate a quarter of the chuck for breakfast and it is the bomb. Absolutely delicious. Tender and very flavorful. I'm sold and glad to add this dish to my carnivore menu.
If you haven't had success in the passed with chuck steaks try this.
I think I'll have another portion for dinner tonight......if I'm hungry.👍
BTW. I kept checking the temperature of the meat and at 7 hours it had reached 208 degrees so I turned it off and shredded it. I'm guessing that all crock pots are different in temperature wise so it's a good idea to watch temperature not time.
Prrfect Greg, thanks for the feedback! I'm sure it will help others who think something has to have a lot of different ingredients or be super complicated to prepare.
Going to take while for me to scout out these old posts. Enjoying it!
Great video! No wasted products! Can't wait to try it.
Another winner Mitch. I always put broth in when I cook a roast. So I won’t do that next time. Amazing the juice this thing produced. This would be easy to pack a portion to heat up at work.
I would have added a chopped onion and a green pepper sauteed then put in the shredded beef to heat up...
That would be good, but I eat no plants and I'm trying to come up with tasty ways to do that. Thanks.
That was a clever way to utilize the juice in the slow cooker. Definitely going to use this technique.
I cook a Chuck roast, 10 bone in chicken thighs with the skin, 1-2 pounds of ground beef every Sunday. Lasts me all week. Cost is about $45. Add in the eggs and cheese and I’m looking at $55. All the fat keeps me from snacking and I’ve never felt better. Been at it for a year. Not bored at all. I’m 47 but people think I’m 35 and I look great. My workouts are simple but productive because I build muscle faster now.
It doesn't have to be expensive!
This is The Way!
I didn't realize how much liquid chuck released. I always thought it would burn if I didn't submerge it. Thanks
...............thank you for your wisdom & talents.
All the best to you!
I used to sear them but I found that when I didn't it made no difference. I leave it in for 5 hours on high and bigger pieces then that. Fork tender. Oh yea leave that fat on. At one time I thought I needed shoulder surgery. I was just malnourished. I lacked collagen. I tried the powder stuff but in the end it was the collagen in the beef that fixed it. Animal fat is good for you. Unprocessed.
This is great. Going to try it with my pressure cooker. It, too, should break down the toughness. I particularly like how you fry it up at the end. That should brown it nicely and give it extra flavor. Just checked and a local store has chuck for $10/lb-far less than the $25/lb for rib-eye.
Buy whole Chuck knuckle for $4 a pound and butcher it yourself. Lots of video tutorials here on yt.
I also have a pressure cooker. I've found I need to add a bit of water in the pressure cooker (just enough to cover the beef) to stop the meat from burning. Unfortunately this added water results in quite a bit of "soup" around the meat. I break up the meat and eat it as a soup which is very filling.
Great job! That’s not a chuck steak, it’s a chuck roast, but semantics aside, I’m buying a new Instant Pot pressure/slow cooker simply due to your great video here! THANK YOU!
So I've been told ..... LOL It said chuck steak on the label because of the way it was cut.
@@OldGuyCarnivore Either word, whatever. I’m going to incorporate it into my toolbox! Heading to Walmart to get the gear tomorrow! The cooling and quartering is a game changer!
I finally tried this after seeing your video. I put it in my slow cooker and it came out fantastic. Thank you so much I now have something delicious to eat and it saves me a lot of money. Because chuck steak is one of the cheapest steaks you could buy, I never could find a use for it until I saw your video. So I took all my frozen chuck steaks out of freezer and turned them in to yummy healthy food. Thanks again I really appreciate this video.
My pleasure. In fact, I had some yesterday!
I’m gonna cook a chuck roast this weekend, thank you!
Phenomenal. LOVE the simplicity of our lifestyle. This took it to a new level. Thanks for the share.
I have been using shoulder chuck roast for years for my steak and meat for stir fry etc. Love the flavor and works perfect. Slice up in steak size pieces and freeze, throw in the pan frozen with butter, then when ready, take out an put my asparagus in and let is cook while I eat my steak.
Sounds great!
Never thought slow cooking.. Imma try it 👍
I pour a little water in the pan after the sear.. 1/8 cup .. and deglaze the pan.. then I pour all that great stuff in the slow cooker. Good video
I do chuck but I never did the end part. Letting it set up in the fridge. Great Idea! .
❤
Mitch, I took some inspiratiok from this video. So i took a beef brisket, sliced it into two inch thick steaks, added some salt and seasoning, and seared the heck out of them. Roughly 20 lbs of meat, and it JUST fit in two slow cookers. I poured in a bit of smoke flavor and this mornkng when I got up, I tried a bit, and man was it great!
Looking forward to making it all into 1 lb packets that I'll put in the freezer.
Tried carnivore back in the spring of '21, but got hit by long covid, and for whatever reason could not get by without being forced to eat lots of carbs just to make it through each day. Finally hit on a supplement regimen that seems to have kicked it on its ass (includes NAC and nattokinase), and I feel like I can finally get back on my carnivore wagon now.
68 bucls CDN for the brisket works out to roughly $3.40 per lb, which isnt too bad - I can get by with that - most ground beef where I live is pricier, so....
Them's good eatin"!
Keep doing what you're doing brother!
I will and thanks!
Great info..... The old guys know best always
Never knew to cook such a cut in a slow cooker, love how easy and low effort it is. Probably less cooking steam released this way too. Awesome!
Hope you enjoy
Yum. Making me hungry!
Thank you for showing us Good Alternatives. 👍 😊
I really enjoy your videos old buddy
Great advice if you have bad teeth, like destroyed meat and burnt butter. You might also just try to fry it in clarified butter on all sides and turn the heat down a bit or finish it for 15min in a luke warm oven (75degr C or so). You may need to chew a bit but that does all kinds of good for ya.
Bought myself a slowcooker, ordered some chuck , it's my favorite from now on. Thanx for the tip !
That's great to hear, thank you
appreciate it. I love Chuck. However, I spend about $1-1.50 a meal so this is still quite a lot, and right now for some reason the inexpensive chuck steak in my area is now 13-15 a pound!
Wow! It is still 4-5 dollars here.
that's what it should be! I expect it is temporary due to supply/demand. Thanks for the reply. @@OldGuyCarnivore
Your an awesome old guy , comin from another old guy. Thankyou sir
I just cooked a Rib Eye via Grill. Marinated for a day. Also cooked 4 large Chicken thighs (Skin & bone). I'm and Old Guy Omnivore. Love Steak. Ate two Thighs that night with modified vegetable salad. Half the steak with Jarred Red Peppers, Beef Bouillon Rice and Broccoli for Brunch today. Went through all my vegetables - trimmed down and cooked in water with a couple of Bay Leafs for a Vegetable Broth. Haven't decided to do a Cabbage, vegetable and dry bean (Soak) soup or throw in some Sausages. Love to Cook. 👍
I don't believe I've seen a chuck steak so tender😂😂. Tyfs God bless you
Im getting more familiar with my cuts of beef. And I bought a brisket thinking I might be able to cut it to steaks and cook it how I want. Toughest steak ever!! So I did some research and found my recipe to be bacon, beef (the brisket cut into large 3inch or larger chunks) covered in beef bone broth in a pressure cooker. Heavy on the pepper and salted. Smells great, much more tender, and my new favorite meal next to some tri tip steaks. The bone broth reduced with some heavy cream is fantastic also.
I tried the same thing. It seems that tough cuts require slow cooking or pressure cooker.
There's nothing more that screams retired old man than running into a Sam's Club early to get a discount on the meat. ❤
Have to replace the other mainstay, early bird specials .... Lol Don't eat out anymore!
Thank you! I've never cooked a roast this way. I'm going to give it a try.
Spend less because less waste.
Get a decent pellet smoker. It is the best way to prepare most meats.
Some, like a nice thick NY Strip, smoke in the grill to at 225 to desired state. Then sear it on cat iron.
Smoked brisket is fantastic. Whole brisket runs about $4/#. Tender the tallow from the ruined fat. Grind the trimmed meat. Smoke the trimmed brisket. Delicious.
Smoked Chuck roast is awesome, too.
I cook my beef through raw pack canning. It looks like your chuck roast, with all the juices sealed in. I also can lamb and pork the same, sometimes with a little extra seasoning.
Looks good. My new favorite is beef shank from my neighborhood carniceria. Tender. Delicious. Generous collagen.
Thanks brother! Now I'm hungry for chuck steak..
I’m new to your channel. Well done. Very informative. Thank you.
Chuck is like a more affordable cut that reminds me of Rib-eye, Cool video bro
Old Guy Carnivore. Just stumbled across this video. I am 72 years young. Just learned about carnivore 52 days ago. Been eating that way since watching Kerry's 64 day update from HOMESTEAD HOW on how the carnivore diet affected him. His passion for the diet got to me. At first I thought, "How can you survive eating only meat?" But then I thought, well it seemed to have a lot of beneficial effects for him, so I'll see how it effects me... So, how HAS it affected me so far?
I've been overweight most of my life. I'm 5'11" and this past June 3rd weighed 254lbs. Have had hypertension most of my life that I took meds for, and a year ago was told I was type 2 diabetic, that my A1c was 7.6.
This past June 30th I stumbled upon Kerry's video. Started eating carnivore. 52 days later, I am feeling GREAT. Sleep is fantastic. As of this morning, I now weigh 229lbs. I recently had a blood test; my A1c is now at 5.3. Now when I test my blood glucose level after eating, it results in the 80s-90s range. This past June 27th, when I took my blood pressure it was 152/92. This past week, every day, blood pressure has been in the 120s/70s. The aches and pains of "aging" are gone. Like Kerry I'm finding I have more energy and feel like "doing stuff". But one thing that has surprised me is that my knees are feeling better. At the beginning of this year I was seriously thinking of when I would see a doctor about knee replacement surgery because my knees felt they were constantly "straining" to do their job. They were VERY uncomfortable. The feeling of straining has subsided SUBSTANTIALLY. My knees are feeling more like normal knees should. I am excited looking forward to SEE how I feel after 140 days of eating carnivore!
On September 16th, Kerry, is doing a 24 hour carnivore live stream. You should contact him about getting your story in the line-up. Think of all the people suffering with all their stuff, that simply eating only meat could most likely improve!
Old Guy I look forward to more carnivore videos from you. I'm definitely going to do this chuck steak idea. I was recently watching a video of Dr. Anthony Chaffee, and he made the comment that our bodies are like an expensive sports car that was designed to run on high octane fuel. But by eating the SAD diet, we are putting low octane fuel in our car. Sure, it can run -- but not like it was designed to run. I now see meat as the high octane fuel our bodies were designed to run best on. The proof is in the improvement in performance we experience. Best to you, and keep the videos coming!
Bruce, thanks so much for sharing your story! I'm very familiar with Kerry's journey and have been following him since he began.
this is great thank you im just starting carnivore and was struggling with the costs
You're so welcome!
Thanks for showing how you cook chuck steak without wasting any of the chuck steak
I started the carnivore diet in January 2-24
Doing good so far I am 82.went to doc in Dec
For 6mo checkup.weight in 292lbs now I think thierscales weigh heavier than true.but I am now 278 on my scales.so I plan on staying on meat diet I subscribe to your program.god bless
Hi,
Paid 33 for 5 lbs at Bjs. Did just the way you showed and it was great! By the way, just got back from EAA in Oshkosh, what a place!
i have never been to Oshkosh, but flew to Sun n Fun every year in Lakeland FL. Always spent too much money! ... LOL
I bought a chuck roast today and I will follow your method. I look forward to having four meals from it. This will save a lot of time. Thank you.
Thanks for the video, I'll have to try this. For chuck roast, I vacuum seal and sous vide for 72 hours at around 130F - then I cut into 1 inch or so steaks and sear off on the grill. Tastes like a high end cut of meat and is very tender.
That 72 hour sous vide is a long one. I'll have to try that! Thanks.
@@OldGuyCarnivore Yeah, it's a long time - defiantly a "plan ahead" meal!
Looks fantastic...I can smell it from here!!! Gonna make this Monday! Thanks Mitch
Hope you enjoy
When I make Chuck Steak in the slow-cooker, I add 1 Tbsp of Worcestershire sauce & 2 Tbsp of red wine vinegar. I used to make pot roast using Martha Stewart's recipie. I've had so many compliments using her recipe. When I went carnivore, I dropped the veggies & gravy, but kept the other flavorings listed above. I know it's technically not 100% pure carvnivore, but it's a very small amount that sits in the liquid, & the flavor is out of this world. I normally eat my meat with just salt. (I did find a recipe for a delicious pure carnivore meat sauce that I usually put on top of my meats)
If you've watched me you know that I don't obsess over little things like that. If you like to cook that way, and you see no Cravings or ill effects, go right ahead and don't worry about it.
I’ll definitely give it a try… but being a big guy, I’ll be putting 2-3 over easy eggs on top 😋
I just bought 10kg of chuck roast. I'm 💯 doing this. Thanks mate from Australia. 😎
That's a lot of chuck!
Subscribed! Glad to see more carnivore channels popping up! I just started my channel, MeatFat Marvel!
Good luck! I'll check it out.
Thank you! Going to eliminate the beef broth I was adding to slow cooker.
Watched it all, thank you for showing how easy this can be. I love the simplicity of your entire process, it’s right up my street and I’m going to try this in Jan as wanted to give carnivore a go for a while. I’m keen to see how much this will cost me based in the uk using a fantastic butcher close by, all the ruminant meat is local and grass fed in green pastures in the south west of the UK. Have 6 mouths to feed and if this goes well for me I’ll see whether it works for the rest, even if it just means them eating more good quality meat and less processed crap. Thank you for sharing this with us.
My pleasure!
Bravo! I needed something different to add to my meal plans. Looks tasty.
Nicely done, very helpful and straightforward tips! And it is true that when eating a standard diet you tend to spend more without noticing, especially fruits and vegetables tend to cost very much in relation to the nutrition and calories they provide you with (which is low) compared to meat.
You may want to look into vegetable nutrients again. Yes meat is a good source of certain nutrients. But green, cruciferous, and root veggies are packed with health benefits. The phyto and antioxident properties alone make them indispensable for human health. Anywayz best of luck!
@mikesaler1038 Thank you, you too.
Great recipe going to try it tonight.
Found a new way to cook my chuck steak 👍 great vid, ty