Carnivore Shredded Beef Recipe

Ingredients:

• 2-3 lbs beef chuck roast (or brisket, short ribs, or any cut of beef that’s good for slow cooking)
• 2 tbsp animal fat (beef tallow, pork lard, or butter) for searing
• 1 tsp salt (or more to taste)
• 1/2 tsp black pepper (optional, to taste)
• 2-3 cloves garlic, smashed (optional)
• 1-2 sprigs fresh rosemary or thyme (optional)
• 1/2 cup beef broth (optional, for a little extra moisture)
• 1 tbsp apple cider vinegar (optional, for a bit of tang, but not required for strict carnivore)

Instructions:

1. Prepare the Beef:

   • Take the beef roast out of the fridge about 30 minutes before cooking to bring it to room temperature.
   • Pat the beef dry with paper towels. This helps it brown better when searing.

2. Sear the Beef:

   • Heat the animal fat (tallow, lard, or butter) in a large skillet or Dutch oven over medium-high heat.
   • Once hot, add the beef roast to the pan and sear it on all sides until it’s browned and caramelized, about 3-4 minutes per side.
   • This step adds flavor to the beef and locks in juices.

3. Slow Cook the Beef:

   • After searing, transfer the beef to a slow cooker or back to the Dutch oven if you’re using the stovetop.
   • If you’re using a slow cooker, add the smashed garlic cloves, rosemary, thyme, and a little beef broth or water (about 1/2 cup) to keep it moist, but avoid adding too much liquid—this is a carnivore recipe, so you’re not looking to make a stew. The meat will release its own juices as it cooks.
   • If you’re using a Dutch oven, you can cover it and cook the beef in a 275°F (135°C) oven for about 3-4 hours or until the beef is fork-tender and shreds easily.

4. Cook Time:

   • In a slow cooker, set it on low and cook the beef for 6-8 hours, or until it’s fork-tender and easy to shred.
   • On the stovetop or in the oven, cook the beef on low heat (covered) for 3-4 hours, checking occasionally for doneness. The meat should be tender enough to shred with a fork.

5. Shred the Beef:

   • Once the beef is tender, remove it from the cooking liquid and set it on a cutting board. Let it rest for 10-15 minutes.
   • Use two forks to shred the beef into bite-sized pieces.

6. Serve:

   • After shredding, return the beef to the cooking juices if you want more flavor. If there’s too much liquid, you can reduce it by simmering the juices until they thicken slightly.
   • Serve immediately as a main dish or use in other carnivore-friendly meals.

Tips:

• Use fatty cuts of beef like chuck roast, short ribs, or brisket for the most flavorful, tender shredded beef.
• Beef broth is optional, but it can add a deeper flavor if you’re not strictly avoiding any non-animal ingredients. If you do use it, choose a sugar-free and carb-free broth.
• Storage: Leftovers can be stored in the fridge for up to 4-5 days. You can also freeze shredded beef for future meals.

This Carnivore Shredded Beef is a great option for a hearty, protein-packed meal. You can serve it on its own, over a bed of greens (if you’re okay with a bit of plant matter), or with carnivore-approved sides! Enjoy!