Slow-Cooked Beef and Eggs
Tender slow-cooked beef with rich seasoning paired with perfectly poached eggs makes a hearty and protein-rich carnivore dish.
15 min
Prep
105 min
Cook
4
Serves
650
Calories
Macros · per serving
45g protein
3g carbs
52g fat
Ingredients
For 4 servings
- 2 pound beef chuck roast
- 8 egg
- 4 tablespoon butter
- 2 cup beef broth
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 cup heavy cream
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the beef chuck roast with salt and black pepper on all sides.
- 3
In a large oven-safe pot, melt 2 tablespoons of butter over medium-high heat.
- 4
Add the beef roast to the pot and brown on all sides, about 10 minutes total.
- 5
Pour in the beef broth, cover the pot with a lid, and transfer to the oven.
- 6
Cook the beef in the oven for 2 hours or until very tender.
- 7
Once cooked, remove the beef from the oven and let it rest for 10 minutes before slicing.
- 8
During the last 15 minutes of beef cooking, bring a medium saucepan of water to a simmer over medium heat.
- 9
Add the heavy cream to the simmering water, reducing the heat to low, and gently poach the eggs for 3-4 minutes until whites are set but yolks remain runny.
- 10
Remove eggs with a slotted spoon and set aside.
- 11
Serve sliced beef with poached eggs on top and remaining melted butter drizzled over the dish.
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