Carnivore Kitchen

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🥩 Welcome to Carnivore Kitchen — where meat lovers share recipes, meals, and high-protein living. Whether you’re keto, low-carb, or full carnivore, this is your place to swap ideas and fuel up!

Carnivore Kitchen Rules:

Respect the Hunt — Be Excellent to Each Other. We welcome everyone who enjoys meat, BBQ, and the art of cooking — but rudeness, insults, or trolling will get you banned faster than an overcooked steak.
Meat Pics or It Didn’t Happen. If you’re posting a recipe, include at least one photo of your creation! Show off those grill marks and sears with pride.
Give Credit Where It’s Due. If your recipe or technique comes from a food blog, chef, or YouTube channel, please link the original source. Let’s support the cooks who inspire us.
No Vegan-Bashing or Dietary Wars. We respect all food preferences here. Keep the conversation about our love of meat — not hate toward others.
No Spam or Advertising. Promote your work only if it adds genuine value (like a detailed recipe or cooking guide). Otherwise, ads and affiliate spam will be removed.
Taste Over Presentation. Not every steak’s a showpiece. If it’s juicy and delicious, that’s what matters most.
Questions, Opinions & Debates Welcome. You don’t need a photo to start a discussion — just bring good vibes and real curiosity.
Mandatory Rule: Have Fun 🔥

Bring your best recipes, best cuts, and best attitude. Fire up the grill and the conversation.

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Chuck Roast (infosec.pub)

submitted 3 days ago by jordanlund@lemmy.world to c/CarnivoreKitchen@lemmy.world

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Really just wanted an excuse to break in the braiser. 😆 I kinda mixed the best parts from 2 recipes for this one so I can't really link you to something.

Here's what I did:

1 pack of bacon, diced and cooked in olive oil on medium high until the edges were brown, then removed.

In the same pan, 2 diced carrots, 2 diced celery stalks, 2 diced Walla Walla sweet onions. Cooked on medium high until carmaelized, then removed.

3.37 pound boneless chuck roast. Patted dry, heavily salted and peppered, seared on one side for 5 minutes, flipped and then seared on the other side for 5 minutes and removed.

Added back 1/2 cup Grand Marnier and 2 cups of Malbec Wine. Deglazed the pan scraping up all the brown bits.

Put the bacon back in, put the veggies back in, stirred until well distributed. Added bay leaves, thyme and rosemary, several cloves of minced garlic, topped with the meat.

Brought to a boil then placed in a pre-heated 325° oven for 3 hours.

After 3 hours, beef was to temp and easily shreddable. (Finally! A reason to use the meat claws!) Resting on stove top while I cook some pasta to go with it.

Pasta was super simple. Boiled water and salt, cooked a bag of egg noodles for 8 or 9 minutes. Drained, removed, then melted a stick of butter in the pot, added a small container of heavy cream, added rosemary and thyme, brought it to a simmer then popped the pasta back in and cooked a couple of minutes.

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[–] Perimenopause@lemmy.world 5 points 3 days ago (1 children)

🤌 😮‍💨 That looks amazing! And I don't even eat Chuck Roast, but if I came to your house for dinner, I'd be leaving with a full belly and plate to take home. Note to self: Get a braiser.

[–] jordanlund@lemmy.world 6 points 3 days ago (1 children)

I don't really eat steak either, that's more my wifes thing, but I cook for her so... you know? 😉

I've got a lot more, should make separate posts:

Pork Loin:

Beef roast:

[–] Perimenopause@lemmy.world 3 points 3 days ago

This early in the morning! I can't! You put your entire foot into those. You're wife must be spoiled rotten...Recipes?