Carnivore Roast Beef in Cream Sauce

Carnivore Roast Beef in Cream Sauce

Ingredients:

For the Roast Beef:

• 2 to 3 lbs (900g–1.4kg) beef roast (chuck roast, ribeye roast, or brisket)
• 1-2 tsp salt
• 1 tsp black pepper (optional)
• 2 tbsp beef tallow, butter, or animal fat for searing

For the Cream Sauce:

• 1 cup heavy cream (full-fat, preferably grass-fed)
• 2 tbsp butter
• 1 tsp salt (to taste)
• Optional: a pinch of garlic powder or onion powder (only if tolerated)

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Instructions:

1. Prep and sear the roast:
   • Preheat your oven to 325°F (163°C).
   • Rub the roast with salt and pepper all over.
   • Heat the tallow or butter in a heavy oven-safe skillet or Dutch oven over medium-high heat.
   • Sear the roast on all sides until a deep brown crust forms, about 3-4 minutes per side.
2. Roast the beef:
   • Transfer the skillet to the oven (or move the roast to a roasting pan).
   • Roast until the internal temperature reaches your desired doneness: about 20-25 minutes per pound for medium-rare (130–135°F / 54–57°C). Use a meat thermometer for accuracy.
   • Remove the roast and tent it with foil to rest while you make the sauce.
3. Make the cream sauce:
   • Place the skillet (with beef drippings) back on the stove over medium heat.
   • Add butter and let it melt.
   • Pour in the heavy cream and stir, scraping up browned bits from the pan.
   • Let the sauce simmer gently until it thickens (about 5-7 minutes).
   • Season with salt and optional garlic or onion powder.
4. Serve:
   • Slice the roast beef.
   • Spoon the creamy sauce generously over the slices.

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Tips:

• Use a fatty cut for juiciness and flavor.
• For extra richness, add a splash of bone broth or beef stock to the sauce if you like.
• Pair with crispy pork rinds or carnivore crackers for crunch!

Would you like a recipe for a carnivore side or dessert to match this?