I’ve been meat-based for approximately 90 days now.
Stay tuned for an uncomprehensive update.
Until then, one of the major “fall-backs” of meat-based — carnivore, keto, keto/carnivore, animal-sourced — is lack of variety.
There is no better taste than a slow-cook meat-based meal that falls off the bone like a glacier entering the cold sea upon the warm summers day. I enjoy variety. In fact, I often thrive on it. It’s a blessing and a curse. So it’s forced me to become inventive.
I don’t own a slow-cooker and I’m staying with my cousins during COVID-19 lockdown. I’ve been experimenting with different ways to slow-roast food. I think I’ve found the formula:
Steps on How to slow-roast a CHUCK-EYE steak (without a slow-cooker)
Step #1: Buy as many chuck-eye steaks as your pans can handle
Step #2: Place in a stainless steel pan
Step #3: Salt generously
Step #4: Place tinfoil over tightly
Step #5: Put in the oven @ 125 degrees celsius for 3 hours
Step #6: Enjoy
I have included the vlog-version of this post below.
Would love it if you subscribed to my YouTube channel and gave me a thumbs up (you know, it helps…algorithms n’ all).
Until next time…
Take it easy.
J.
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