Post by Ben Wehrman
Report from the Carnivore trenches. I’ve eaten nothing but chuck roast since Jan 1. Here's why. Prep is low fuss and I have it down. It’s affordable (around $6.39 a pound at Costco). The ultra simplicity keeps food focus at bay. I like it reheated or cold so it works well on the go. I’m not bored because it’s so satisfying with the fat content and the crispy bits from my cooking method (along with some salt and butter or tallow). It feels like winning.
What’s your report from the trenches and what food do you put on repeat with carnivore?
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Can you pan fry or grill that and get a decent final product just like a steak?
I've never been sure since I always assumed the "roast" part meant you're supposed to cook it differently
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I'd say it's too thick to pan fry like a steak, but it cooks nicely in a covered pan over a few hours and then you can brown it at the end. Shred it with a fork and knife and you're set
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