This one’s for my fellow meat lovers: tender, fall apart pulled beef cooked low and slow in bone broth with that perfect salty crust thanks to a good sear. It’s rich, satisfying, and pure carnivore comfort food. Whether you’re doing strict carnivore or just love a good protein packed meal prep, this one’s a winner. Bonus: it’s just a handful of ingredients and almost zero effort, your Instant Pot or slow cooker does all the heavy lifting.
💡 Quick Facts:
Prep Time: 10 mins
Cook Time: 7 hours (slow cooker)
Total Time: ±7 hrs 10 mins
Servings: 6–8 portions
Storage: Keeps in the fridge up to 5 days or freeze for later
Bonus: Carnivore, keto, dairy free, and full of collagen goodness
📝 Ingredients
- 1.2–1.5kg beef roast (chuck roast is ideal, but silverside works too)
- 1–2 tbsp beef tallow (or your favourite cooking fat)
- Salt to taste – I used Oryx Desert Salt
- 1–2 cups bone broth (I used Buck and Bone Venison Bone Broth for extra flavour)
👩🍳 Method
Step 1: Sear to Lock in Flavour
Set your Instant Pot to Sauté and add your cooking fat (I went with beef tallow for that carnivore richness).
No Instant Pot? No worries, you can sear your meat in a regular pan and transfer to your slow cooker after.
Season your roast generously on all sides. I kept it simple with Oryx Desert Salt, but if you’re more flexible with your carnivore approach, you can add pepper, garlic powder, or smoked paprika.
Sear the beef on all sides until browned. This helps lock in the juices and build flavour.
Step 2: Add Bone Broth & Cook Low and Slow
Pour in enough bone broth to come halfway up the roast (usually about 1–2 cups).
Seal the lid and set your Instant Pot to Slow Cook for 7 hours.
Alternatively, transfer everything to your slow cooker and cook on low for the same time.
Step 3: Shred and Serve
Once the beef is fork tender, remove it from the pot and shred it using two forks.
It should fall apart with minimal effort. Serve as is, or drizzle some of that delicious broth over the top before plating.
💡 Carnivore Tip: Leftovers are brilliant for breakfast with a fried egg or stuffed into a cheesy omelette if you include eggs and dairy.
🔁 Variations & Tips
🥩 Add more fat: If your cut is on the lean side (like silverside), add extra tallow or suet before serving for better fat to protein balance.
🦴 Broth tip: Buck and Bone Venison Bone Broth adds a wild, rich depth, highly recommend.
🍳 Make it a meal: Crisp up leftover pulled beef in the air fryer the next day, so good!
⚠️ Storage
Store in an airtight container in the fridge for up to 5 days, or freeze portions for easy grab and go meals.
Reheat gently in a pan or microwave with a splash of broth or fat to keep it juicy.
🧮 Macros per Serving (Approx.)
Calories: 350–420 kcal
Fat: 25–35g
Protein: 30–40g
Net Carbs: 0g (depending on broth)
If you loved this, drop a comment and let me know! I’ve got more carnivore friendly ideas coming soon.
PS: If you’re not using bone broth yet, you’re missing out. It’s a game-changer for flavour and healing.
Check out my Carnivore Mac & Cheese next…
