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Lemon Parmesan Romaine Salad

This refreshing romaine salad is simple yet so flavorful. Crisp romaine lettuce is tossed in a zesty lemon Parmesan dressing and topped with shaved Parmesan and toasted pine nuts for the perfect crunch. A must try!

Romaine salad in a white bowl with a fork in it, and a large white plate with romaine salad behind it.
Looking for more refreshing salads? 
Check out La Scala chopped salad, arugula salad with goat cheese, and Mediterranean salad.
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💡Recipe Overview

  • Prep and Cook Time: 15 minutes to prep and few minutes for toasting pine nuts
  • Cooking Method: No-Cook
  • Dietary Info: Keto, Primal, GAPS, Ancestral diet
  • Tools Needed: small skillet, large salad bowl
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

The "I'm Fancy, but I'm Also Lazy" Romaine Salad

This lemon Parmesan romaine salad is what I make when I want people to think I put in effort, when really I just grabbed a lemon and some good cheese.

It's crisp, refreshing, and has just enough fanciness (hello, toasted pine nuts!) to make it dinner party worthy, yet it's so simple, I could toss it together half-asleep and still impress someone's mother-in-law.

The lemony dressing is bright, the Parm adds that rich, salty bite, and the toasted pine nuts make it feel like you planned this meal with intention - when in reality, you probably just needed to use up that farmer's market romaine before it went bad (or is that just me?!)

It's everything you love about a classic house salad but without as many ingredients. In other words, this salad is perfect for dinner parties, weeknights, or anytime you want a salad that feels put together without making you break a sweat.

image of Prepare and Nourish owner

Ingredients for Romaine Salad

Ingredients for Romaine Salad.
  • Lettuce: Crisp and sturdy, romaine lettuce is the perfect base for this salad - it holds up well to the lemon-Parmesan dressing without wilting. For best texture and flavor, use fresh, vibrant leaves and dry them thoroughly after washing to help the dressing cling better.
  • Best Parm: Go with real Parmigiano Reggiano for the best flavor - it's nutty, salty, and deeply savory. Use a vegetable peeler to shave it into ribbons that melt slightly into the salad.
  • Nuts: Lightly toasting pine nuts brings out their natural oils and enhances the buttery flavor. But keep a close eye - they toast quickly.
  • Dressing: A blend of extra virgin olive oil, fresh lemon juice, grated Parmesan cheese, a touch of honey for sweetness, garlic, and sea salt to bring all the flavors together.

Substitutions and Variations

  • Swap the nuts - No pine nuts? Try toasted slivered almonds, chopped walnuts, or sunflower seeds for a similar crunch. But I secretly think pine nuts are still superior in this romaine salad.
  • Try different greens - Use butter lettuce or a mix of crisp greens like green leaf or red leaf lettuce. But I would steer clear of mixed baby greens as they are too delicate.
Romaine salad in a white bowl with a fork in it, and a large white plate with romaine salad behind it.

How to Make Romaine Salad

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Nuts being toasted in a pan.

Step 1. Toast

In a dry stainless steel skillet over medium heat, toast the pine nuts, stirring frequently, until golden brown and fragrant, about 3 minutes. Set aside.

Cheese mixed with olive oil.

Step 2. Whisk

In a small bowl, whisk together the olive oil, lemon juice, grated Parmesan cheese, honey, garlic, and sea salt.

Mixing romaine lettuce in a clear bowl.

Step 3. Toss

Toss the chopped romaine lettuce with the dressing until evenly coated.

Romaine salad in a white bowl with a fork in it.

Step 4. Serve

Garnish with shaved Parmesan cheese and toasted pine nuts. You're done. How easy was that?

Helpful Tips

  1. Always start with dry romaine. Wet lettuce leaves dilute the dressing and lead to sad, soggy salad. Plus, the dressing won't stick to the leaves. A salad spinner is your best friend here and I like to lay it out on a clean kitchen towel to air dry afterwards too. 
  2. Use freshly shaved Parmesan. Use a vegetable peeler to shave a block of real Parmesan - it's richer and more flavorful than those bought in tubs. 
  3. Toast pine nuts ahead of time. You can toast a small batch and keep them in an airtight container at room temperature for up to a week. 
  4. Make it a meal. Add your favorite protein like salmon or chicken to make it a complete meal. 

Troubleshooting

  • Pine nuts burning? They toast quickly! Keep the heat moderate and stir constantly - remove them from the pan as soon as they're golden and fragrant to prevent over-toasting. 

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💭Meal Prep Suggestion!
For easy meal prep, make the dressing up to 5 days in advance and store it in a sealed jar. You can also wash, chop, and thoroughly dry the romaine (again, another nod for salad spinner!), then shave the Parm - all stored separately in airtight containers in the fridge. When you're ready to serve, just toss everything together with toasted pine nuts for a crisp, fresh slad in minutes.
Romaine salad in a white bowl with a fork in it.

Serving Suggestions

This lemon Parmesan romaine salad is perfect on its own as a light side dish, or it can be paired with a protein source for more substantial meal. Consider these options:

Side dish: Romaine salad complements simple sides like dill potatoes or Instant Pot millet.

Main dish: Pair romaine salad with braised chuck roast or salmon with mayo. Or try serving it with chicken liver and onions and pan fried boneless pork chops.

Romaine salad in a white bowl with a fork in it.

Frequently Asked Questions

How do I store romaine salad?

This salad is best enjoyed immediately after tossing, as the romaine can wilt and the pine nuts lose their crunch over time. To prep ahead, store the chopped romaine, toasted pine nuts, and shaved Parmesan cheese separately in an airtight container in the fridge for up to 3 days. The dressing can be made in advance and kept refrigerated in a sealed jar for up to 5 days - just give a good shake before using. These glass snap containers are perfect for leftovers.

How to cut romaine lettuce for salad?

To cut romaine lettuce for a salad, start by washing and drying the leaves thoroughly. Trim off the root end and discard any tough or discolored leaves. Then, slice the head in half lengthwise and cut into 1-2" strips, or chop into bite-sized pieces depending on your preference. You can also tear the leaves by hand for a more rustic look (I sometimes do this for Caesar salad).

How can I clean the lettuce without a salad spinner?

I like to chop the romaine first, then rinse it thoroughly under running water in a colander. After that, shake off as much excess water as possible and spread the chopped lettuce out on a clean kitchen towel or a few layers of paper towels. Gently pat it dry by folding the towel over the top and pressing lightly to absorb the moisture. Just be careful not to rub or squeeze the leaves too hard - that can bruise or tear them. If time allows, air dry the lettuce before preparing the salad. 

Looking for more salad recipes? Here are some ideas:
Did you make this lemony romaine salad? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Romaine salad in a white bowl with a fork in it.
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Lemon Parmesan Romaine Salad

Crisp romaine salad with lemon Parmesan dressing, shaved Parmesan, and toasted pine nuts - simple, fresh, and packed with flavor. A must-try!
Prep Time15 minutes
Cook Time3 minutes
Total Time18 minutes
Course: Salad
Cuisine: American
Keyword: chopped romaine salad, romaine salad
Servings: 6 servings
Calories: 177kcal
Author: Anya @ Prepare & Nourish

Ingredients

Salad

  • ¼ cup pine nuts toasted
  • 1 large head of romaine lettuce cleaned and chopped
  • ½ cup shaved Parmesan cheese

Dressing

Instructions

  • In a dry stainless steel skillet over medium heat, toast the ¼ cup pine nuts, stirring frequently, until golden brown and fragrant, about 3 minutes. Set aside.
  • In a small bowl, whisk together the ½ cup extra virgin olive oil, 2 tablespoons lemon juice, ¼ cup finely shredded Parmesan cheese, 1 teaspoon honey, 1 garlic clove, and 1 ½ teaspoon sea salt.
  • Toss the chopped 1 large head of romaine lettuce with the dressing until evenly coated.
  • Garnish with ½ cup shaved Parmesan cheese and toasted pine nuts. Serve immediately.

Notes

Storage: This salad is best enjoyed immediately after tossing, as the romaine can wilt and the pine nuts lose their crunch over time. To prep ahead, store the chopped romaine, toasted pine nuts, and shaved Parmesan cheese separately in airtight container in the fridge for up to 3 days. The dressing can be made in advance and kept refrigerated in a sealed jar for up to 5 days - just give a good shake before using. 
Helpful Tips:
  1. Always start with dry romaine. Wet lettuce leaves dilute the dressing and lead to sad, soggy salad. Plus, the dressing won't stick to the leaves. A salad spinner is your best friend here and I like to lay it out on a clean kitchen towel to air dry afterwards too. 
  2. Use freshly shaved Parmesan. Use a vegetable peeler to shave a block of real Parmesan - it's richer and more flavorful than those bought in tubs. 
  3. Toast pine nuts ahead of time. You can toast a small batch and keep them in an airtight container at room temperature for up to a week. 
  4. Make it a meal. Add your favorite protein like salmon or chicken to make it a complete meal. 
Troubleshooting Tips
Pine nuts burning? They toast quickly! Keep the heat moderate and stir constantly - remove them from the pan as soon as they're golden and fragrant to prevent over-toasting. 

Nutrition

Calories: 177kcal | Carbohydrates: 4g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 790mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1744IU | Vitamin C: 4mg | Calcium: 144mg | Iron: 1mg

Beef Tallow 101: The Old-School Fat Making a Comeback

What is beef tallow? Simply put, beef tallow is rendered beef fat, and it’s making a big comeback. Once a staple in kitchens and homes for everything from cooking to skincare, beef tallow is now loved for its versatility, natural benefits and nostalgic nod to traditional living.

beef tallow in a large glass jar with a spoon on the side.

If you love knowing exactly what goes into your food and products, tallow might just become your new favorite. Think of tallow as the ultimate multitasker.

It’s a fantastic high-heat cooking fat, a natural skin moisturizer and even a key ingredient for DIY projects like homemade candles and balms. Plus, with its long shelf life and nutrient-dense profile, beef tallow has a lot to offer, whether you’re frying up crispy vegetables or crafting a handmade soap.

Beef Tallow Belongs in Your Kitchen (Here's Why)

Beef tallow stands out for its high smoke point of around 400°F, which makes it perfect for frying, roasting, and sautéing. Unlike many industrial oils, it doesn’t break down as easily under heat, meaning you get a crispy, golden texture without the smoky mess. It also lends a subtle, savory flavor that enhances anything from roasted potatoes to pie crusts.

A return to tradition

Using beef tallow connects you with traditional cooking methods - think hearty meals from simpler times. And you know me, I'm all about ancestral cooking and embracing the wisdom of generations past (read more about that in this post on truly nourishing foods according to ancient wisdom).

Beef tallow is an excellent alternative to modern vegetable oils without artificial additives. Plus, making it yourself, it’s just rendered and strained beef fat, is simple, satisfying, and cost-effective.

Versatility in cooking

Beef tallow isn’t just for frying. Use it to coat vegetables before roasting, add richness to stews when sauteeing the mirepoix, or even replace butter in certain baked goods. The flavor is mild enough to complement most dishes while adding a depth that’s hard to replicate with other fats.

roasted carrots cooked in beef tallow.

Cooking with Beef Tallow

Beef tallow is an incredibly versatile fat that earns its place in any kitchen - no need to rehash the high smoke point, but let’s just say it shines whether you're frying, sautéing, roasting, or pretty much anything in between.

Frying and sauteing

Tallow’s high smoke point of around 400°F means it holds up well under high heat. Whether you’re frying crispy vegetables or searing meat, tallow ensures consistent results without breaking down like many oils. Think golden French fries (just like McDonald's used to make them!) or perfectly crispy fried chicken. Perfection.

Roasting vegetables

Toss root vegetables like roasted carrots, sweet potato fries, or Brussels sprouts in melted tallow before roasting for a crispy exterior and rich, caramelized flavor. It’s a simple way to make everyday vegetables taste gourmet.

Baking applications

Tallow can also be used in baked goods like biscuits or pie crusts, providing a flaky texture similar to butter or shortening. It’s a fantastic option for savory pastries or breads that call for a rich and hearty base.

coconut flour brownies baked with beef tallow.

Flavor enhancer

A dollop of beef tallow stirred into soups, stews, or sauces deepens the flavor, adding an extra layer of richness that other fats can’t replicate. It's like a flavor booster from the past - basically the non-MSG that still makes people ask, "What did you put in this?!"

All the savory depth, none of the sketchy additives. It's also why I love starting my soups with beef tallow - it lays down a rich, savory base so the soup has flavor before it even really gets going.

Every good pot of borsch starts with a good cooking fat, aka beef tallow.

Here's a few recipes to get you started with beef tallow:

Non-Culinary Uses of Beef Tallow

While beef tallow shines in cooking, its uses don’t stop there. Tallow’s rich, natural texture makes it ideal for crafting homemade skincare products. For instance, it’s a game-changer in recipes like whipped tallow body balm, which mimics the skin’s natural oils and provides deep hydration without clogging pores.

Soap making

Tallow has long been prized for its ability to create firm, long-lasting bars of soap that lather beautifully. Try it in this homemade bar soap to create a practical and nourishing product. Unlike synthetic soap bases, tallow-based soaps are gentle on the skin and environmentally friendly.

Candles and beyond

Tallow is also a key ingredient in DIY candles. Its high melting point and slow burn time make it an excellent choice for crafting candles that last longer and burn cleanly.

I don't make candles much these days, but I love that others can use beef tallow as a non-toxic, natural alternative to conventional waxes. It’s a biodegradable, sustainable option that fits well with eco-conscious lifestyles.

beef tallow in a sealed jar on a white kitchen towel.

Two Paths to Pure, Golden Beef Tallow

Making beef tallow at home is surprisingly simple and allows you to control the quality.

I usually make a shortcut version of beef tallow when I’m cooking beef bone broth. After it cools, I skim off the layer of fat that solidifies on top and melt it down in a small saucepan until it’s fully rendered. What I’m left with is pure beef tallow - simple and no waste. I walk through the whole process in my post on how to make tallow from bone broth.

For the traditional method, all you need is fresh beef fat (ideally suet) and a fine mesh strainer. The process involves slowly rendering the fat, straining out impurities and letting it cool to solidify. If you're starting with pure suet, check out this article on how to make beef tallow for a detailed recipe and guide.

Once you’ve made your tallow, you’ll find endless uses for it. Whether you’re frying up crispy vegetables, crafting handmade skincare products, or seasoning your cast-iron skillet, homemade tallow is a versatile and cost-effective option.

Why skip store-bought tallow?

Store-bought tallow often contains additives or preservatives to extend its shelf life. When you make your own, you know exactly what’s in it - pure, rendered beef fat, just as it should be. It’s also an excellent way to reduce waste if you have leftover beef trimmings.

Homemade tallow can be stored in the refrigerator or freezer for months, making it a practical staple to keep on hand. Plus, the satisfaction of making it yourself is worth the effort.

beef tallow in a large glass jar with a cast iron skillet to the left.

Tips for storing and using beef tallow

Beef tallow is incredibly shelf-stable, especially when stored in a cool, dry place. If you keep it in an airtight jar, it can last for up to a month at room temperature or several months in the fridge. For longer storage, freeze it in small portions for up to three months.

When refrigerated, tallow solidifies into a soft, spreadable texture, much like coconut oil. This makes it easy to scoop out and use as needed. Whether you’re cooking with it or using it for non-culinary purposes, tallow’s versatility is unmatched.

Final thoughts

Beef tallow isn’t just a throwback to traditional cooking - it’s a versatile and sustainable ingredient that fits seamlessly into modern life. Whether you’re frying up your favorite comfort foods, making a nourishing body balm, or whipping homemade soap, beef tallow offers endless possibilities.

Rediscover the art of using beef tallow - because who doesn't love a timeless, all-natural product that's been around longer than your favorite avocado toast? It's simple, practical, and a great way to level up your everyday routines.

Plus, it adds that rich, savory goodness that no modern processed oil can touch. Go ahead, get back to basics and enjoy the benefits of fat that's as hardworking as you are.

Written by Trina Krug, MS, CDSP is a holistic nutritionist, recipe creator and advocate for human health. Her passion for low-carb lifestyles, gluten-free eating and real nutrition education has led to the creation of Trina Krug. Article slightly edited to reflect Anya's feedback.

This article originally appeared on Food Drink Life.

Disclaimer: These statements have not been evaluated by the Food and Drug Administration. The contents of this article, made available via Food Drink Life, are for informational purposes only and do not constitute medical advice. The Content presented here is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of a qualified healthcare provider with any questions you may have regarding a medical condition or dietary changes. Reliance on any information provided by this article is solely at your own risk.

Protein Chia Seed Pudding

Protein chia seed pudding is the perfect snack - filling and delicious. With 17 grams of protein per serving and lightly sweetened with maple syrup, it's a treat you will quickly be making on repeat.

Two chia seed puddings in clear cups, one topped with berries, served on a white plate with a spoon.
Looking for more high-protein recipes? 
Check out cottage cheese with fruit bowl, baked potein oats with banana, and protein coffee.
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💡Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 30 minutes to chill
  • Cooking Method: No cook
  • Dietary Info: Primal, Gluten-free and Grain-free
  • Tools Needed: Small bowl and cups with lids
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Not Your Average Chia Pudding

This protein chia seed pudding is like a dessert that accidentally got healthy. It's packed with 17 grams of protein per serving, super easy to prep ahead, and endlessly customizable - sweeten it up, stir in yogurt, pile on toppings, do your thing.

Now, full disclosure: I wouldn't call this a full breakfast (I'm still a steak-and-eggs kinda girl). But it is the perfect grab-and-go snack or light meal when life gets chaotic.

It's creamy, satisfying, and actually filling - not some watery sludge pretending to be food. Even the cool kids are into it. And while you have the chia seeds out, whip up a batch of strawberry chia jam too!

image of Prepare and Nourish owner

Ingredients for Chia Seed Pudding Protein

Ingredients for chia seed pudding.
  • Milk: Using whole milk gives this pudding its creamy base, but raw milk is even better if you can get it - hello, nutrients! It's packed with natural enzymes and fat-soluble vitamins. You can also use coconut milk, but I would personally avoid nut milk. Make sure the milk is not too thin or watery (that means no bueno to 2% milk).
  • Protein of Choice: My choice is, of course, collagen peptides because it dissolves easily and doesn't mess with the flavor but you can use any clean protein powder you love. Just be sure to mix it into the milk before adding the chia seeds to avoid any weird clumps. My favorite brand of collagen peptides (use code PREPARE10 for discount).
  • Chia Seeds: The little superstars that work all the magic. When the chia seeds soak in liquid, they expand and turn everything into a pudding-like consistency. Plus, they're packed with fiber and healthy fats, so they'll actually keep you full. Just make sure your chia seeds are fresh - old seeds won't gel and that would be a sad waste of raw milk and collagen.
  • Sweetener: Just a little maple syrup goes a long way here. I like it on the not-so-sweeter side but you can totally adjust and add more based on your taste. Or skip it altogether if your protein powder is already sweetened.
  • Vanilla: That tiny splash of vanilla extract makes the whole thing taste like dessert.
  • Toppings: This is where you can make your pudding as fancy - or as simple - as you want. I like a hefty dollop of Greek yogurt on top for creaminess and lots of fresh berries. But nut butters, cacao nibs, or even a sprinkle of cinnamon all work too. Honestly, it's hard to mess this part up.
Chia seed puddings in clear cups, served on a white plate with a strawberry and spoon on the side.

How to Make Protein Chia Seed Pudding

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Pudding in a mixing bowl with a whisk inside.

Step 1.

In a bowl or mason jar, whisk together whole milk and protein powder until the powder is fully dissolved. If using a mason jar, seal it with a lid and shake well to combine.

Mix the pudding with chia seeds using a whisk.

Step 2.

Add chia seeds, maple syrup, and vanilla extract. Stir until well combined, then let it sit for about 5 minutes to allow the chia seeds to expand.

Continue whisking and mixing the contents of the mixing bowl.

Step 3.

Stir again to break up any clumps of chia seeds. You really want to make sure all the chia seeds have been broken apart otherwise you'll end up with weird clumps.

Chia seed pudding in a clear cup with a lid, placed on top of the table.

Step 4.

Cover and refrigerate for at least 30 minutes or overnight until the chia pudding thickens. When ready to serve, top with Greek yogurt and your favorite toppings like fresh berries or sprouted nut butters.

Chia pudding on a spoon with blueberries; in the background, a cup topped with strawberries and blueberries.

Helpful Tips

  1. Dissolve protein first. Always whisk or shake the milk and protein powder (collagen peptides, in my case) together first to avoid clumps. 
  2. Texture fix. If your pudding is too runny after refrigerating, stir in 1-2 more teaspoons of chia seeds and refrigerate for 15-30 minutes more. 
  3. Stir in yogurt. I like to add a spoonful on top for some creaminess but you can stir it in instead before chilling for a thicker pudding.

Troubleshooting

  • Chia seed pudding didn't thicken? Make sure you use fresh chia seeds, as old or improperly stored chia seeds may not gel properly.
  • Clumps of chia seeds? After the initial mix, it's important to stir again after 5 minutes to help break up clumps and ensure even absorption of liquid. 

Product Highlight!

Not Necessary but Totally Instagram-Worthy

I love serving this protein chia seed pudding in these gorgeous embossed tea cups - complete with lids and a tiny spoon!

Grab yours →
embossed tea cups with spoons.
Chia seed puddings in clear cups, served on a white plate with a strawberry and spoon on the side.

Frequently Asked Questions

How do I store protein chia seed pudding?

Store leftover protein chia seed pudding in an airtight container, such as a Weck preserving jar and refrigerate for up to 5 days. Be sure to stir well before serving, especially if it has been sitting overnight. Note that protein chia seed pudding is not freezer-friendly, as the chia seeds develop an unpleasant texture when thawed.

Can I use flavored protein powder?

You can, but make sure the flavor doesn't clash with the toppings you love (chocolate + peaches? risky IMHO). Also, keep in mind some protein powders thicken more than others, so you might need to tweak the liquid ratio.

Is it supposed to be this thick?

Yes - chia seed pudding should be spoonable, not drinkable. If it's too thick for your liking, stir in a splash more milk to loosen I tup. 

Looking for more healthy snack recipes? Here are some ideas:
Did you make this protein chia seed pudding? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Chia seed puddings in clear cups, served on a white plate with a strawberry and spoon on the side.
Print Recipe
No ratings yet

Protein Chia Seed Pudding

Protein chia seed pudding is filling and delicious with 17 grams of protein per serving and lightly sweetened with maple syrup.
Prep Time10 minutes
Chilling Time30 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: chia seed pudding protein, protein chia pudding, protein chia seed pudding
Servings: 2
Calories: 344kcal
Author: Anya @ Prepare & Nourish

Ingredients

Instructions

  • In a bowl or mason jar, whisk together the 1 ½ cup whole milk and 3 tablespoons protein powder together until the protein has dissolved. If using mason jar, seal with lid and shake to combine.
  • Add 6 tablespoons chia seeds, 1 tablespoon maple syrup and ¼ teaspoon vanilla extract. Stir until well combined. Set aside for 5 minutes for the chia seeds to expand.
  • Stir again to break up any clumps of chia seeds.
  • Cover and refrigerate for 30 minutes or overnight. The chia pudding should be thick. Top with ½ cup Greek yogurt and toppings like fresh berries or sprouted nut butters..

Notes

Storage: Store in an airtight container or mason jar in the refrigerator for up to 5 days. Stir well before serving, especially if it's been sitting overnight. Protein chia seed pudding is not freezer-friendly as the texture of the chia seeds becomes unpleasant when thawed. 
Helpful Tips:
  1. Dissolve protein first. Always whisk or shake the milk and protein powder (collagen peptides, in my case) together first to avoid clumps. 
  2. Texture fix. If your pudding is too runny after refrigerating, stir in 1-2 more teaspoons of chia seeds and refrigerate for 15-30 minutes more. 
  3. Stir in yogurt. I like to add a spoonful on top for some creaminess but you can stir it in instead before chilling for a thicker pudding. 
Troubleshooting:
Chia seed pudding didn't thicken? Make sure you use fresh chia seeds, as old or improperly stored chia seeds may not gel properly.
Clumps of chia seeds? After the initial mix, it's important to stir again after 5 minutes to help break up clumps and ensure even absorption of liquid. 

Nutrition

Calories: 344kcal | Carbohydrates: 32g | Protein: 17g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 94mg | Potassium: 515mg | Fiber: 12g | Sugar: 16g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 519mg | Iron: 3mg

Beef Chuck Roast Tacos

These Beef Chuck Roast Tacos are a quick, flavorful dinner made with tender shredded roast, taco seasoning, lime juice, and bone broth, all wrapped in soft tortillas and topped with fresh salsa, guacamole, and queso fresco. Perfect for busy nights and taco lovers!

Roast tacos on a white plate with roasted beef in a pan, with tacos and onions beside it.
Looking for more taco night recipes? 
Check out cod fish tacos, tacos de lengua, and taco dip with ground beef.
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💡Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 15 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Primal, Ancestral diet
  • Tools Needed: cast iron skillet
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Affordable Tacos, Steak Girl Approved!

I'm all about these beef chuck tacos because it's the perfect mix of affordable and ridiculously tasty. I'm definitely a steak girl and can't resist a good steak bite, but when it comes to budget-friendly meals, beef chuck roast really steals the show.

Cook it low and slow using my braised chuck roast recipe and it becomes melt-in-your-mouth, fork-tender goodness.

Plus, all that connective tissue in a cheaper cut means collagen for you!

A hearty, satisfying meal that doesn't cost a fortune? Yes, please. Who says you can't have it all?

And let's not forget the toppings - this is secretly my favorite part. Add all the fixings like chunky guac, salsa, and crumbled queso fresco, and you've got a taco so good, you'll wonder if you're eating food or a work of art.

image of Prepare and Nourish owner

Ingredients for Beef Chuck Tacos

Ingredients for roast tacos on the table.
  • Cooked chuck roast: Having braised chuck roast on hand makes these tacos come together in minutes. Make the chuck roast on a slow afternoon and have meals for days!
  • Taco seasoning: I like using this mild taco seasoning because chuck roast packs in tons of flavor so no need to overdo it here.
  • Broth: This keeps the meat from drying out during the browning. I love using my beef bone broth recipe for this part.
  • Lime: Just a bit of acidity helps round out the rich flavors.
  • Taco tortillas: Corn or flour, your choice. I love corn tortillas for the flavor, but if I'm feeding hungry kids, flour tends to hold up better. You can also go with Siete cassava tortillas for a grain-free option.
  • Toppings: Guac, salsa, diced white onions, cotija cheese, and cilantro because what's a taco without cilantro - am I right?
graphic of fork and spoon connected in a plant.

Make it Ancestral

When I want to make these beef chuck roast tacos a little more nourishing and rooted in tradition, I lean into simple ancestral swaps. I like using grass-fed bone-in chuck roast that's been slow-cooked to really break down those connective tissues (aka collagen!). I also like to crisp it up in beef tallow for extra flavor and healthy fats. A scoop of fermented pico de gallo adds that gut-friendly kick - because good food should taste amazing and make you feel good.

Roast tacos on a white plate with roasted beef in a pan beside them.

How to Make Beef Tacos Chuck Roast

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Sautéing beef in a pan.

Step 1. Sauté

Heat a cast iron skillet over medium heat. Add the shredded beef, taco seasoning, lime juice, and bone broth. Stir and cook for about 5 minutes until the beef is warmed through and well-coated in the juices.

Roast tacos on a white plate with lime slices.

Step 2. Assemble

While the beef warms, lightly char the tortillas over an open flame or heat them in a dry skillet, then fill each one with the beef and your favorite toppings.

Helpful Tips

  1. Crispy beef. For a delicious crispy texture, spread the shredded beef in a hot skillet and let it sear undisturbed for 1-2 minutes before stirring. 
  2. Revive leftover meat. If your leftover church roast seems a bit dry, add a splash of bone broth or lime juice while reheating to bring back moisture. 
  3. Double up on tortillas. If using corn tortillas, stack two per taco to prevent breakage, especially if you're loading up on toppings. 
  4. Layer your tacos right. To keep your tacos from getting soggy, place cheese or guacamole at the bottom before adding the beef to create a barrier against

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Cast-Iron Skillet

Still using your non-stick pans? Ditch them and switch over to a true cast iron skillet to get that nice golden crust. A cast iron skillet is perfect for this recipe - it retains heat beautifully and gives the beef those crave-worthy crispy edges.

Grab yours →
cast iron skillet.
💭Meal Prep Suggestion!
For easy meal prep, cook a big batch of braised chuck roast ahead of time and store it in fridge with some broth to keep it juicy. Then just reheat, crisp it up in a skillet, and assemble tacos fresh throughout the week with different toppings. It's the kind of meal prep I can get behind!

Serving Suggestions

These beef tacos chuck roast are super versatile and can be served with whatever toppings you have on hand, making them perfect for using up leftovers or mixing and matching flavors. Here are some of my favorite toppings:

Roast tacos on a white plate with roasted beef in a pan, with tacos and onions beside it.

Frequently Asked Questions

How do I store and reheat beef chuck tacos?

Store leftover beef chuck roast in an airtight container in the refrigerator for up to 4 days—these glass snap containers work perfectly for keeping it fresh. For longer storage, freeze the beef in a sealed container for up to 3 months. To reheat, transfer the beef to a skillet or small saucepan, add a splash of broth to keep it juicy, and warm over medium heat, stirring occasionally, until heated through.

How do I keep the tortillas from getting soggy?

To prevent soggy tacos, place a layer of cheese at the bottom of the tortilla before adding beef. You can also stack two tortillas per taco to prevent them from breaking (helpful if using corn tortillas) to help keep everything together and make them easier to handle.

Can I make these tacos more filling for a crowd?

Yes! For a crowd, I love serving these with a large platter of bone broth rice or homemade tortilla chips to turn them into a taco salad or nachos. It adds more bulk while still keeping the focus on the delicious beef chuck roast tacos.

Looking for more taco-related recipes? Here are some ideas:
Did you make this beef tacos chuck roast? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Roast tacos on a white plate with lime slices.
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Beef Chuck Roast Tacos

Beef Chuck Roast Tacos have tender shredded roast beef, lime, taco seasoning, and broth wrapped in a soft tortilla with your favorite toppings.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: beef chuck roast tacos, beef chuck tacos, beef tacos chuck roast, roast tacos
Servings: 4 servings
Calories: 334kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 2 cups cooked chuck roast
  • 2 tablespoons taco seasoning
  • 1 tablespoon lime juice
  • ½ cup beef bone broth
  • 8 small tortillas corn or flour

Toppings:

  • diced white onion & cilantro
  • guacamole
  • salsa
  • crumbled queso fresco
  • fresh lime

Instructions

  • Heat a cast iron skillet over medium heat. Add the 2 cups cooked chuck roast, 2 tablespoons taco seasoning, 1 tablespoon lime juice, and ½ cup beef bone broth. Stir and cook for about 5 minutes until the beef is warmed through and well-coated in the juices.
  • While the beef heats, warm the 8 small tortillas over an open flame until lightly charred or in a dry skillet.
  • Fill each tortilla with the beef and top with toppings of choice like diced white onion & cilantro, guacamole, salsa, crumbled queso fresco, and squeeze of fresh lime.

Notes

Nutrition information does not include toppings. 
Storage: Keep the cooked chuck roast in an airtight container in the refrigerator for up to 4 days. You can freeze it for up to 3 months. To reheat, transfer to a skillet and add a splash of broth to keep it juicy. Reheat over medium heat until warmed through. 
Helpful Tips:
  1. Crispy beef. For a delicious crispy texture, spread the shredded beef in a hot skillet and let it sear undisturbed for 1-2 minutes before stirring. 
  2. Revive leftover meat. If your leftover church roast seems a bit dry, add a splash of bone broth or lime juice while reheating to bring back moisture. 
  3. Double up on tortillas. If using corn tortillas, stack two per taco to prevent breakage, especially if you're loading up on toppings. 
  4. Layer your tacos right. To keep your tacos from getting soggy, place cheese or guacamole at the bottom before adding the beef to create a barrier against moisture. 

Nutrition

Calories: 334kcal | Carbohydrates: 24g | Protein: 27g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 231mg | Potassium: 494mg | Fiber: 4g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 3mg

Ancestral Beef Blend Recipe

Homemade ancestral beef blend is a cost-effective way to make your own nutrient-packed ground meat blend at home, using ground beef with organ meats. Save money and use it in any recipe that calls for ground meat!

Ground beef with organ meat in a clear bowl and a freezer ziplock on the side.
Looking for more organ meat recipes? 
Check out chicken liver pate, tacos de lengua, and creamy chicken livers.
[feast_advanced_jump_to]

Recipe Overview

  • Prep and Cook Time: 15 minutes to prep
  • Cooking Method: No cook
  • Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
  • Tools Needed: food processor and mixing bowl
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

The Ultimate Beef Blend Hack

Okay, let's be real - ever since the ancestral blend hit the market, it's been a total game changer for me (you too?).

No more stressing about how to sneak organ meats into my meals or trying to figure out creative ways to make them taste good.

Now, I can effortlessly include them in one of the most basic, boring staples – ground beef! It’s not only a win for flavor and nutrition, but it’s also incredibly cost-effective. You get all the nutrients of organ meats without breaking the bank.

And the best part? You can totally customize it to your taste! This recipe uses a 75/25 ratio of ground beef to organ meats, which is a little more organ-rich than the typical 80/20 found in most store-bought versions. So if you like it a little milder, just tweak the ratio to suit your preference. Total win, right?

image of Prepare and Nourish owner

Ingredients for Ground Beef with Organ Meat

Ground beef in a clear bowl and liver on a white plate.
  • Ground beef: This is the base of the blend and will make the bulk of the ancestral beef blend with the familiar texture and flavor, making this mix easy to use in everyday meals.
  • Organ meats: Go with beef liver, heart, or kidney - these are true superfoods, loaded with essential nutrients like vitamin A, iron, zinc, B12, and CoQ10. Unless you have access to a local beef farmer, you'll likely find that beef liver is the most accessible option at places like Whole Foods or other natural grocers. You can also use chicken hearts if that’s what you have available to you - they’re milder in flavor and still incredibly nutrient-dense.
graphic of fork and spoon connected in a plant.

Why a 75/25 Blend?

This ancestral blend beef uses 4 pounds of ground beef to 1 pound of organ meats, which is just a bit more organ-rich than most store-bought versions (like Force of Nature's 80/20). I find it strikes the perfect balance: deeply nourishing but still mild enough for kids and picky eaters.

But, it's also super convenient. Both ground beef and organ meats (especially liver) are often sold in 1-pound packages, making this ratio easy to scale up or down without extra measuring or prep. Just grab what you need and mix.

👉 If you’re just getting started with organ meats or you’re cooking for someone sensitive to the flavor, you can absolutely add more ground beef to mellow it out. A 5:1 or even 6:1 ratio is still nutrient-dense and very approachable.

Ground beef with organ meat in a clear bowl and a freezer ziplock on the side.

How to Make Ancestral Blend Beef

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Process the organ meats in the food processor.

Step 1. Pulse

In a food processor, pulse the organ meats until smooth but still has some texture.

Ground beef mixed with organ meat in a clear bowl.

Step 2. Combine

In a medium bowl, mix the finely minced organ meats with the ground beef until evenly combined.

Helpful Tips

  1. Freeze organ meats slightly - If your liver or heart is too soft, pop it into the freezer for 15–20 minutes. This firms it up, making it easier to chop or pulse in the food processor without turning to mush.
  2. Don't overprocess the organs - You want a finely minced texture, not a complete purée. Keeping a little bit of texture helps the organ meat blend better with ground beef and improves the final texture in cooked dishes. You can see the darker parts in the ground meat in the photos above. I promise those cook down and you hardly taste it!
  3. Mix gently but thoroughly - You don’t want to overmix the meat too much, especially if you're going to freeze it. Use your hands or a large spoon to mix until just combined. Overmixing can make the texture dense and tough when cooked.
  4. Freeze in flat, 1-pound portions - Once mixed, portion the blend into 1-pound amounts (or whatever size you usually cook with). Place them in freezer-safe ziplock bags, remove as much air as possible, and flatten them out. This not only saves freezer space but also makes for quick, even thawing.

Troubleshooting

  • Texture too mushy? If the blend is overly soft, this usually happens when organ meats are over-pureed or overmixed. Mix in a a bit more ground beef to balance it out and avoid blending the organs too smooth next time.
  • Thawed blend watery? This is normal - organ meats release more moisture. Just drain off any excess liquid before cooking or saute with extra care to avoid steaming.
  • Taste too strong? If your final dish tastes a little too "organ-y", mix in an additional ½ to 1 pound of plain ground beef to smooth out the flavor without having to toss the whole batch (cause that would be a shame, now wouldn't it?).

Product Highlight!

Food Processor

This small kitchen appliance makes the recipe so much easier - just pulse the organ meats until finely minced. It saves time and gives you the perfect texture to mix into the ground beef.

Grab yours →
Food processor
💭Meal Prep Suggestion!
Once you made the blend, divide it into 1-pound portions and freeze. Label with the date so you can easily grab the thaw when needed. This blend works great in most recipes where ground beef is called. You'll have nutrient-dense, ancestral meals ready to go in just minutes!
Ground beef with organ meat in freezer ziplocks.

Serving Suggestions

This ground beef with organ meat blend is incredibly versatile, making it the perfect base for a wide variety of dishes. You can easily incorporate it into your favorite recipes like sheet pan nachos and carnivore stroganoff.

Or, include this in ground beef and eggs for breakfast.

Here are some more delicious ideas:

Ground beef with organ meat in a clear bowl and a freezer ziplock on the side.

Frequently Asked Questions

How do I store and freeze ancestral blend beef?

Store ancestral blend ground beef in an airtight container or a quart-size ziplock bag in the fridge for up to 4 days. For longer storage, divide it into portions and freeze for up to 3 months. When ready to use, thaw overnight in the fridge or cook straight from frozen, adjusting cook times as needed.

How can I make this ancestral beef blend without a food processor?

While a food processor makes it much quicker and ensures a more consistent texture, you can chop the organ meats finely by hand. You can also as your butcher to grind the organs for you.

Where can I buy organ meats like liver and heart?

You can find beef liver in most grocery stores, including Whole Foods or other natural grocers. For heart or kidney, check your local butcher or specialty stores. I prefer to purchase this at farmer's markets or local cattle farmers as they offer a wider selection. 

Looking for more organ recipes? Here are some ideas:
Did you make this ancestral blend beef? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Ground beef with organ meat in a clear bowl and a freezer ziplock on the side.
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Ancestral Beef Blend

Ancestral beef blend is an easy, cost-effective way to make nutrient-rich ground beef with organ meat blend to use in most recipes with ground meat.
Prep Time15 minutes
Total Time15 minutes
Course: Healthy Basics
Cuisine: American
Keyword: ancestral beef blend, ancestral blend beef, ground beef with organ meat
Servings: 20 servings
Calories: 261kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

  • 4 pounds ground beef
  • 1 pound beef liver heart or kidney

Instructions

  • In a food processor, pulse the organ meats until smooth but still has some texture.
  • In a medium bowl, mix the finely minced organ meats with the ground beef until evenly combined.
  • Use immediately or portion into 1-lb packages and freeze for later use.

Notes

Recipe makes 5 pounds or 20 quarter-pound servings. The nutritional information is per quarter-pound. 
Storage: Store ancestral blend ground beef in an airtight container or a quart-size ziplock bag in the fridge for up to 4 days. For longer storage, divide it into portions and freeze for up to 3 months. When ready to use, thaw overnight in the fridge or cook straight from frozen, adjusting cook times as needed. 
Helpful Tips:
    1. Freeze organ meats slightly - If your liver or heart is too soft, pop it into the freezer for 15–20 minutes. This firms it up, making it easier to chop or pulse in the food processor without turning to mush.
    1. Don't overprocess the organs - You want a finely minced texture, not a complete purée. Keeping a little bit of texture helps the organ meat blend better with ground beef and improves the final texture in cooked dishes. You can see the darker parts in the ground meat in the photos above. I promise those cook down and you hardly taste it!
    1. Mix gently but thoroughly - You don’t want to overmix the meat too much, especially if you're going to freeze it. Use your hands or a large spoon to mix until just combined. Overmixing can make the texture dense and tough when cooked.
    1. Freeze in flat, 1-pound portions - Once mixed, portion the blend into 1-pound amounts (or whatever size you usually cook with). Place them in freezer-safe ziplock bags, remove as much air as possible, and flatten them out. This not only saves freezer space but also makes for quick, even thawing.
Troubleshooting
    • Texture too mushy? If the blend is overly soft, this usually happens when organ meats are over-pureed or overmixed. Mix in a a bit more ground beef to balance it out and avoid blending the organs too smooth next time.
    • Thawed blend watery? This is normal - organ meats release more moisture. Just drain off any excess liquid before cooking or saute with extra care to avoid steaming.
    • Taste too strong? If your final dish tastes a little too "organ-y", mix in an additional ½ to 1 pound of plain ground beef to smooth out the flavor without having to toss the whole batch (cause that would be a shame, now wouldn't it?).

Nutrition

Calories: 261kcal | Carbohydrates: 1g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 76mg | Potassium: 316mg | Vitamin A: 3832IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 3mg

Braised Beef Chuck Roast Recipe

This braised chuck roast is seared and then slow-cooked in a savory blend of red wine, beef broth, onions, and aromatics. The result is a melt-in-your-mouth fork-tender meat that's perfect for family dinners. Serve this beef chuck roast recipe with mashed potatoes, over rice or pasta, or with a simple green salad for a well-rounded, comforting meal.

Braised beef chuck roast with mashed potatoes on a plate, and braised beef chuck in a baking tray with sauce.
Looking for more cozy, slow-cooked, nutrient-dense recipes? 
Check out slow cooker duck, aspic, and beef bone broth recipe.
[feast_advanced_jump_to]

💡Recipe Overview

  • Prep and Cook Time: 15 minutes to prep and 4 hours to cook
  • Cooking Method: Stove-top and oven-baked
  • Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
  • Tools Needed: large Dutch oven
  • Skill Level: Moderate

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Let this braised chuck roast do the heavy lifting, so your wallet can take a break!

Let's be real - grocery prices aren't exactly giving us warm fuzzies these days. But this braised chuck roast?

It's the MVP of budget-friendly comfort food. Chuck roast is one of those humble cuts that doesn't look like much, but when you treat it to a long, slow cook, it transforms into fork-tender, melt-in-your-mouth magic.

It's proof that you can eat well without splurging on a ribeye.

This meal also goes the distance. Serve it over mashed potatoes, tuck it into tacos, stuff it in sandwiches, or toss it with pasta. You know what they say: one roast, many dinners. (Does anyone actually say that?)

It's a flavor-packed, nourishing way to stretch your dollar and your leftovers. Because, yes, we're eating like kings...on a pauper's budget. And we gonna be proud of it!

image of Prepare and Nourish owner

Ingredients for Beef Chuck Roast Recipe

Ingredients for braised beef chuck roast on a white table.
  • Chuck roast: I used a 5-pound bone-in chuck roast here. Bone-in roast has more connective tissue and marrow, which melt into the braising liquid, creating a deeper, richer flavor and more gelatinous texture in the sauce. A boneless chuck roast is easier to slice and cooks slightly faster but may not be as flavorful. If using boneless, consider adding extra broth to mimic the richness that the bone provides.
  • Vegetables: I like to keep my roast simple with just yellow onions. They add a natural sweetness and help build a flavorful sauce as they cook down. If you so desire, you can add other veggies like carrots, potatoes, and parsnips in the last hour of cooking so they don't get mushy.
  • Liquids: Beef bone broth provides moisture and richness while helping to tenderize the meat during slow cook. After searing the roast and sauteeing the onions, a dry red wine deglazes the pot, lifting all those delicious browned bits for extra depth. It also adds nice acidity. If you prefer you can swap it out with more beef bone broth.
  • Aromatics: Just a simple mix of fresh garlic, bay leaves, fresh thyme, sea salt, and black pepper infuses the meat as it cooks low and slow.
  • Pantry staples: In addition to the ingredients above, you'll also need a little bit of avocado oil (or another cooking fat like beef tallow) to sear the chuck roast and arrowroot starch (or all-purpose flour if not gluten-free) as a thickening agent.
graphic of fork and spoon connected in a plant.

Make it Ancestral

To make this braised chuck roast even more nutrient-dense, try using grass-fed beef for a higher quality of fat and omega-3s. I bought this one from a local beef rancher. And make sure to use homemade beef bone broth. For a richer, more traditional flavor, sear the roast in tallow or pasture-raised butter instead of avocado oil. These simple swaps will enhance the roast’s nutritional value while staying true to ancestral cooking practices.

Braised beef chuck roast with mashed potatoes on a plate, and braised beef chuck in a baking tray with sauce.

How to Make Beef Chuck Roast

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Roast beef in a pot.

Step 1. Sear

In a large Dutch oven, heat avocado oil over medium-high heat. Season the chuck roast generously with salt and pepper on both sides. Sear the roast on all sides until it is browned. Remove the roast from the pot and set aside.

"Sautéing white onions in a pot

Step 2. Saute

In the same pot, add the sliced onions and cook until softened, scraping up the burnt pieces from the bottom. Add the minced garlic and thyme leaves and cook until fragrant.

Adding red wine to a pot full of white onions.

Step 3. Deglaze

Add the red wine (or broth) to the pot to deglaze, scraping up any browned bits from the bottom of the pot. Let it cook for a few minutes to reduce slightly.

Adding aromatic ingredients to the pot with onions.

Step 4. Pour

Add the beef broth and bay leaves. Gently stir to combine.

Simmering white onions and red wine in a pot.

Step 5. Stir

Make sure everything is mixed together well before returning the chuck roast, along with its juices, back to the pot.

Adding roast beef to the pot.

Step 6. Braise

Cover the pot with a lid and transfer to the preheated oven. Braise until the roast is fork-tender and easily shreds. If the liquid reduces too much during cooking, add a bit more broth as needed.

Shredding beef in a baking tray.

Step 7. Rest

Once the chuck roast is tender, remove from the oven and let it rest for a few minutes. Remove the meat from the bones and shred or cut to the desired size.

Roast beef sauce in a pot.

Step 8. Thicken

Strain the cooking liquid from the onions and return it to the pot over medium-high heat. In a small bowl, whisk arrowroot starch with equal water until smooth. Slowly pour the slurry into the simmering juices, whisking constantly to prevent clumps.

Helpful Tips

  1. Get a good sear. Browning the roast deeply on all sides before braising enhances the flavor and creates a rich, caramelized crust. Don't skip this step! And be sure you start with very dry chuck roast - pat it dry with paper towels to remove excess moisture.
  2. Deglaze well. Scraping up the browned bits from the bottom of the pot after adding wine or broth infuses the dish with deep flavor and avoids burnt food later. 
  3. Low and slow is the way to go. Chuck roast is a tough cut of meat, but slow braising breaks down the connective tissue, making it melt-in-your-mouth tender. 
  4. Let the meat rest before shredding. After braising, allow the roast to sit for 10-15 minutes before shredding or cutting. This helps the juices distribute, keeping the meat moist. 

Troubleshooting

  • Not enough liquid in the pot. Check the pot halfway through cooking to make sure there’s still enough liquid to keep the roast moist. If it's evaporating too much, add more beef broth or wine to prevent it from drying out.
  • The roast is too tough. Make sure you're cooking it long enough at a low temperature. Braising should be done at 325°F for about 3-4 hours, but depending on the size and thickness of the roast, it may need a little longer. If it isn't fork-tender after 4 hours, continue cooking, checking every 30 minutes.

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Large Dutch Oven with Lid

You’ll need a sturdy, at least 7-quart Dutch oven with a heavy bottom that can go from stove to oven and retains heat well. I’ve been using my affordable Lodge Dutch oven for years, and it’s been a reliable workhorse.

Grab yours →
white Dutch oven. 
💭Meal Prep Suggestion!
This beef chuck roast recipe makes a lot of shredded meat. That's why I generally don't like to cook the veggies with it as I prefer to re-purpose and meal prep this for other recipes. For easy meal prep, shred the leftover braised chuck roast and store it with or without the gravy for quick meals. It's also great in tacos, wraps, and sandwiches. Just portion out leftovers for the week or freeze them for future meals.
Braised beef chuck roast with mashed potatoes on a plate, and braised beef chuck in a baking tray with sauce.

Serving Suggestions

The most classic serving option is serving this braised chuck roast along with the gravy over Yukon gold mashed potatoes or another creamy, buttery mash for a hearty meal. Here are more ideas to consider:

Side dish: Serve this over bone broth rice, Instant Pot millet, or crusty sourdough bread to soak up the rich sauce.

Roast veggies: Roasted vegetables are some of the easiest sides you can prepare. Try roasted whole carrots, spaghetti squash strands, or roasted broccolini.

Fresh salads: A crisp, refreshing salad helps balance the richness of the roast. Try a simple romaine salad, classic Caesar salad, or a regular house salad. A refreshing cabbage and cucumber salad also adds a nice contrast.

Condiments: Don't forget to round out your meal with a ferment like a small side of red cabbage sauerkraut or pickled green tomatoes.

Shredded Chuck Roast Beef: The possibilities for using leftover shredded beef chuck roast are endless! My personal favorite is beef chuck tacos, but it's also great in sandwiches, salads, pastas, wraps, with breakfast eggs, and more!

Braised beef chuck roast with mashed potatoes on a plate, and braised beef chuck in a baking tray with sauce.

Frequently Asked Questions

How do I store and reheat beef chuck roast?

Allow the braised chuck roast to cool completely before storing. Transfer the meat (bones removed if using bone-in) and any leftover gravy into an airtight container and store for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, warm gently on the stovetop over low heat with a splash of broth to loosen the sauce and keep the meat juicy.

Can I freeze the braised chuck roast?

Yes! Braised chuck roast freezes beautifully. Once cooled completely, transfer the meat and any sauce to a freezer-safe container or bag, removing as much air as possible to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How can I make this in the slow cooker?

After searing the roast and sauteeing the onions and garlic, transfer everything to a slow cooker. Cook on low for 8-10 hours or high for 5-6 hours, until fork tender. 

Looking for more related recipes? Here are some ideas:
Did you make this beef chuck roast recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Braised beef chuck roast with mashed potatoes on a plate, and braised beef chuck in a baking tray with sauce.
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5 from 1 vote

Braised Chuck Roast

Tender, slow-cooked Braised Chuck Roast with onions, garlic, and red wine creates a melt-in-your-mouth meal, perfect with mashed potatoes or roasted veggies.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 613kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

  • 5 pounds bone-in chuck roast
  • 2 tablespoons sea salt
  • 2 teaspoons black pepper
  • 3 tablespoons avocado oil
  • 2 large yellow onions
  • 6 garlic cloves minced
  • 4 fresh thyme sprigs
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 bay leaves
  • 3 tablespoons arrowroot starch or all-purpose flour

Instructions

  • Preheat oven to 325°F. Pat the chuck roast dry with paper towels to remove excess moisture.
  • In a large Dutch oven, heat avocado oil over medium-high heat. Season the chuck roast generously with salt and pepper on both sides. Sear the roast on all sides until it is browned (about 4-5 minutes per side). Remove the roast from the pot and set aside.
  • In the same pot, add the sliced onions and cook until softened, about 8-10 minutes, scraping up the burnt pieces from the bottom. Add the minced garlic and thyme leaves and cook for another 30 seconds, until fragrant.
  • Add the red wine (or broth) to the pot to deglaze, scraping up any browned bits from the bottom of the pot. Let it cook for 5 minutes to reduce slightly.
  • Pour in the beef broth and add the bay leaves. Gently stir to combine. Place the seared chuck roast back into the pot.
  • Cover the pot with a lid and transfer to the preheated oven. Braise for 3-4 hours, or until the roast is fork-tender and easily shreds. If the liquid reduces too much during cooking, add a bit more broth as needed.
  • Once the chuck roast is tender, remove from the oven and let it rest for a few minutes. Remove the meat off the bones and shred or cut to desired size.
  • Strain the cooking liquid from the onions and return it to the pot over medium-high heat. In a small bowl, whisk arrowroot starch with an equal amount of water until smooth. Slowly pour the slurry into the simmering juices, whisking constantly to prevent clumps.

Notes

Storage: Allow the chuck roast to cool completely before transferring to an airtight container. Remove all bones (save them for broth making). Store in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. 
Reheating: For best results, reheat on the stovetop over low heat with a splash of broth to thin out the gravy and maintain moisture. 
Helpful Tips: 
  1. Get a good sear. Browning the roast deeply on all sides before braising enhances the flavor and creates a rich, caramelized crust. Don't skip this step!
  2. Deglaze well. Scraping up the browned bits from the bottom of the pot after adding wine or broth infuses the dish with deep flavor and avoids burnt food later. 
  3. Low and slow is the way to go. Chuck roast is a tough cut of meat, but slow braising breaks down the connective tissue, making it melt-in-your-mouth tender. 
  4. Let the meat rest before shredding. After braising, allow the roast to sit for 10-15 minutes before shredding or cutting. This helps the juices distribute, keeping the meat moist. 
Troubleshooting:
Not enough liquid in the pot. Check the pot halfway through cooking to make sure there’s still enough liquid to keep the roast moist. If it's evaporating too much, add more beef broth or wine to prevent it from drying out.
The roast is too tough. Make sure you're cooking it long enough at a low temperature. Braising should be done at 325°F for about 3-4 hours, but depending on the size and thickness of the roast, it may need a little longer. If it isn't fork-tender after 4 hours, continue cooking, checking every 30 minutes.

Nutrition

Calories: 613kcal | Carbohydrates: 7g | Protein: 56g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 196mg | Sodium: 2199mg | Potassium: 1033mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 6mg

Taco Dip with Ground Beef

This taco dip with ground beef is a protein-packed twist on classic dips! With a creamy Greek yogurt base, seasoned taco beef, and fresh toppings, it's perfect for game day, parties, or a quick family snack.

Ground beef taco dip on a white plate with nachos on the side.
Looking for more easy ground beef recipes? 
Check out the taco meat, ground beef with broccoli, and hamburger soup.
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Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 15 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Keto, Primal, Ancestral diet,
  • Tools Needed: mixing bowl and skillet
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Taco Dip with Ground Beef

Think 7-layer dip is the MVP? Think again.

This taco dip recipe with ground beef is like the 7-layer dip's cooler, more delicious cousin -- creamier, meatier, and with way more flavor to go around.

It's the kind of dip that makes you wonder why you've been settling for boring chips and salsa all these years.

Plus, it's so easy to make, you'll have plenty of time to sit back and enjoy being everyone's new favorite person at the party!

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Ingredients for Taco Dip with Ground Beef

Ingredients for taco dip with ground beef in a clear and white bowl on the table.
  • Creamy layer: This is what makes this taco dip irresistibly smooth and scoopable. Cream cheese is the foundation (make sure to soften it first to avoid a lumpy dip). Greek yogurt or sour cream adds a lightness and tang. Greek yogurt is a great option for protein boost while sour cream gives that classic texture. A dash of taco seasoning ties it all together. Use this mild taco seasoning.
  • Taco Meat: Seasoned taco meat makes this dip extra satisfying and protein packed. All you need is a half-pound of ground beef, taco seasoning, a dash of salt, and water. Usually, I make the taco meat with chicken or beef bone broth recipe but for this dip, we use water to prevent fat from solidifying. Be sure to check out my post for how to make taco meat for more tips and tricks.
  • Toppings: Also known as the fun part. Shredded lettuce, raw cheddar, black olives, avocado, diced tomatoes, red onions, and fresh cilantro add crunch, creaminess, and bursts of flavor in every bite.

Substitutions and Variations

  • Protein Swap - Use ground turkey or ground chicken for a leaner option. Since turkey has less fat than beef, add a drizzle of avocado oil while cooking to keep it juicy and add some richness.
  • Extra Flavor - I love the fresh ingredients in this dip but you can top with chunky guacamole and fermented jalapenos. To really bring the heat, top with halved roasted jalapeno peppers.
graphic of fork and spoon connected in a plant.

Make it Ancestral

For a nutrient-dense upgrade, swap regular ground beef with an ancestral beef blend, which includes meats like heart and liver. These cuts are packed with essential vitamins and minerals like B12, iron, and CoQ10. If you're new to organ meats, don't worry -- the seasonings and creamy layers help balance the taste while still delivering all the benefits!

A ground beef taco on a white plate.

How to Make Taco Dip with Ground Beef

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Cooked ground beef in a pan.

Step 1. Cook

In a skillet over medium heat, cook the ground beef, breaking it apart as it browns until fully cooked. Stir in the taco seasoning, salt, and a splash of water. Let it simmer for a few minutes until the mixture thickens.

Mixing the taco dip ingredients.

Step 2. Mix

In a mixing bowl, blend cream cheese, yogurt or sour cream, and taco seasoning until smooth. Spread the mixture evenly in a serving dish.

Ground beef taco dip on a white plate.

Step 3. Layer

Spread the ground beef mixture evenly over the cheese layer.

Ground beef taco dip on a white plate.

Step 4. Garnish

Top with lettuce, avocado, tomato, and shredded cheddar. Add optional toppings like black olives, green onions, and cilantro. Serve immediately with tortilla chips or refrigerate for later.

Helpful Tips

  1. Use full-fat dairy - Full-fat cream cheese and yogurt has the best texture and flavor and blends smoother. It also holds up better in the dip with all the toppings. 
  2. Brown the beef well - I like the crispy bits in my ground beef taco meat so let the ground beef develop a deep brown color before adding seasoning. 
  3. Prevent watery dip - Usually, I'm all good with fatty taco meat, but here, you want to drain any excess liquid from the cooked ground beef before layering to avoid a soggy dip. If using tomatoes, scoop out the seeds to reduce moisture. 
  4. Let it cool slightly before layering - If the beef is too hot when layered over the creamy base, it can cause the dairy to turn runny. Let it sit for a few minutes before assembling. 

Troubleshooting

  • Too soggy? The dip can become too soggy if there's too much liquid in the taco meat or tomatoes. Drain any excess liquid from the meat before layering it onto the dip. And scoop out the seeds to reduce moisture.
Ground beef taco on a white plate with cheese.

Serving Suggestions

This taco dip with ground beef is incredibly versatile and can be enjoyed in a variety of ways. It's best served room temperature. Too hot, the creamy layer will become runny and unappetizing. Too chilled, the taco meat will be lose its flavor and texture.

Let it sit for a few minutes after removing it from the fridge to allow everything to come to room temperature.

Here are some ways to serve it:

Appetizer: This taco dip is perfect as a starter at parties or gatherings. Serve it with homemade tortilla chips or mini bell peppers.

Salad: Spoon the dip over a bed of fresh, crisp lettuce or mixed greens. Top with extra raw cheddar and use Greek yogurt instead of sour cream for the creamy layer.

Main Course: This taco dip can easily be turned into a main course. Like with salads, make sure to use Greek yogurt instead of sour cream and serve it as a taco bowl with a side of bone broth rice or quinoa for a satisfying, well-rounded meal.

Ground beef taco dip on a white plate with nachos on the side.

Frequently Asked Questions

How do I store this taco dip with ground beef?

Store taco dip in an airtight container for up to 3 days. These glass snap containers are perfect for leftovers. If you have leftover dip that's already topped with lettuce and other ingredients, try to remove the toppings before storing it to preserve their texture. You can then add fresh toppings when you're ready to serve it again.

Can I freeze taco dip with ground beef?

No, I don't recommend freezing the entire taco dip with ground beef because the creamy layer made with yogurt or sour cream and the fresh toppings like lettuce, avocado, and tomatoes do not freeze well. However, you can freeze just the taco meat layer and prepare the creamy and fresh toppings when ready to assemble the dip.

How can I make this dip ahead of time?

Prepare the taco meat and creamy layer in advance, storing them separately in the fridge for up to 3 days. For the toppings, prep everything except for the avocado, which should be added right before serving to prevent browning. Assemble the dip just before serving for the freshest taste and texture. 

Looking for more related recipes? Here are some ideas:
Did you make this taco dip with ground beef? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Ground beef taco dip on a white plate.
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Taco Dip with Ground Beef

Taco dip recipe with ground beef is a protein-packed, creamy dip with Greek yogurt, taco meat, and fresh toppings—perfect for parties!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Snack
Cuisine: American, Mexican
Keyword: taco dip recipe with ground beef, taco dip with ground beef
Servings: 8
Calories: 334kcal
Author: Anya @ Prepare & Nourish

Ingredients

Taco Meat

  • ½ pound ground beef
  • 2 tablespoons taco seasoning
  • ½ teaspoon sea salt
  • ¼ cup water

Creamy Layer

  • 8 ounces cream cheese softened
  • 1 cup yogurt or sour cream
  • 1 tablespoon taco seasoning

Toppings

  • 1 cup iceberg lettuce shredded
  • 2 avocados diced
  • 1 tomato diced
  • 1 cup shredded raw cheddar
  • other toppings like black olives, green onions, cilantro, and fermented jalapenos

Instructions

  • In a skillet over medium heat, cook the ½ pound ground beef, breaking it up as it browns until fully cooked. Stir in 2 tablespoons taco seasoning, ½ teaspoon sea salt, and ¼ cup water. Simmer for 2-3 minutes until thickened.
  • In a mixing bowl, combine 8 ounces cream cheese, 1 cup yogurt or sour cream, and 1 tablespoon taco seasoning and mix until smooth. Spread evenly in a serving dish.
  • Spread the ground beef mixture evenly over the cheese layer.
  • Top with 1 cup iceberg lettuce, 2 avocados, 1 tomato, and 1 cup shredded raw cheddar. Add other toppings like black olives, green onions, cilantro, and fermented jalapenos if desired.
  • Serve immediately with tortilla chips or refrigerate for later.

Notes

Storage: Store leftover taco dip in an airtight container or tightly covered dish in the refrigerator for up to 3 days. For best freshness, store toppings like lettuce, tomatoes, and avocados separately and add them just before serving to prevent fogginess. Freezing is not recommended. 
Helpful Tips: 
  1. Use full-fat dairy - Full-fat cream cheese and yogurt has the best texture and flavor and blends smoother. It also holds up better in the dip with all the toppings. 
  2. Brown the beef well - I like the crispy bits in my ground beef taco meat so let the ground beef develop a deep brown color before adding seasoning. 
  3. Prevent watery dip - Usually, I'm all good with fatty taco meat, but here, you want to drain any excess liquid from the cooked ground beef before layering to avoid a soggy dip. If using tomatoes, scoop out the seeds to reduce moisture. 
  4. Let it cool slightly before layering - If the beef is too hot when layered over the creamy base, it can cause the dairy to turn runny. Let it sit for a few minutes before assembling. 

Nutrition

Calories: 334kcal | Carbohydrates: 9g | Protein: 12g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 441mg | Potassium: 465mg | Fiber: 4g | Sugar: 4g | Vitamin A: 887IU | Vitamin C: 8mg | Calcium: 179mg | Iron: 1mg

Lemony Broccoli with Butter and Garlic

Lemony broccoli with butter and garlic is a bright and flavorful side dish that takes the freshness of broccoli and pairs it with zesty lemon and rich butter. It's an easy 15 minute side dish that complements any dish.

Lemon broccoli on a white plate with a fork on it.
Looking for more quick and healthy vegetable side dishes you might enjoy? 
Check out roasted bok choy, carrot salad, and avocado cabbage slaw.
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Recipe Overview

  • Prep and Cook Time: 5 minutes to prep and 10 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Keto, Paleo, GAPS, Ancestral diet
  • Tools Needed: stainless steel frying pan
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love This Garlic and Broccoli

I love this garlicky lemon broccoli because it's a total flavor bomb in just 10 minutes! The bright, buttery goodness with a pop of lemon makes it the perfect side dish to jazz up any meal.

It's simple, fresh, and surprisingly bold, yet quick enough to whip up even on the busiest weeknights.

If you're looking to get more veggies on the table, this is the way to do it - easy, delicious, and full of vibrant flavors.

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Ingredients for Garlic Broccoli

Ingredients for garlic broccoli recipe.
  • Broccoli: Blanching it keeps the broccoli florets tender-crisp while preserving their vibrant green color. Fresh broccoli gives the best texture but I have tips in the FAQs for using frozen broccoli.
  • Butter: Unsalted butter adds a rich and silky texture (plus, butter just makes everything taste better!), but it also helps to carry the flavors of garlic and lemon. If using salted butter, hold back some of the additional salt.
  • Aromatics: Fresh garlic cloves and lemon slices are sauteed in butter to really bring out their flavor without overpowering the dish.
  • Garnish: Parmesan cheese adds a salty, umami finish to the broccoli and red pepper flakes gives it some heat.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Give this simple side dish an ancestral twist by using grass-fed butter for its superior nutrients like omega-3s and vitamin K2 and swapping regular Parmesan for raw, unpasteurized cheese, which supports digestion and gut health. Traditional Parmigiano-Reggiano is the best choice, as it's made from raw milk and aged for at least 12 months, but for a truly raw alternative, try raw Pecorino Romano or artisan raw-milk aged cheeses like Gruyere or Comte.

Lemon broccoli on a white plate.

How to Make Broccoli with Butter and Garlic

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Sautéed butter, lemon, and garlic in a pan.

Step 1. Sauté

In a small skillet over medium heat, melt the butter. Add sliced lemon and saute until golden brown. Add minced garlic cloves for about 30 seconds until fragrant. Set aside.

Broccoli in a pan with water.

Step 2. Blanch

Bring a pot of water to a boil, add the broccoli florets, and blanch for 1-2 minutes. Drain and rinse with cold water to stop cooking. You can even dunk the broccoli in ice water to really capture that vibrant green color (but don't keep it in there too long otherwise it'll become water-logged).

Mixing lemon and broccoli in a clear bowl.

Step 3. Toss

While the broccoli is still warm, pour the lemony garlic butter over it and add sea salt. Gently toss everything together so the broccoli soaks up all that flavor. You can pick out the lemon slices and discard.

Lemon broccoli on a white plate.

Step 4. Garnish

Drizzle fresh lemon juice if desired and garnish with red pepper flakes and grated parmesan cheese.

Helpful Tips

  1. Don't overcook the broccoli - Blanching for just a minute or two keeps it vibrant and crispy and immediately rinse with cold water to stop the cooking process and lock in that bright green color. 
  2. Toast the garlic just right - Saute the garlic for only 30 seconds to avoid burning. Burnt garlic turns bitter and can overpower the dish. 
  3. Use even-sized florets - To ensure that all broccoli cooks evenly, make sure all broccoli florets are of similar size. If some pieces are too big, they'll be tough; if too small, they'll turn mushy. 
💭Meal Prep Suggestion!
Make the recipe as directed, but remove the lemon slices before storing. Keep it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove before serving.
Lemon broccoli on a white plate with a fork on it.

Serving Suggestions

This garlic broccoli is incredibly versatile and can be paired with so many dishes! I like to serve it with freshly grated Parmesan cheese and fresh lemon wedges. Sprinkle some crushed red pepper flakes for a touch of heat.

Side dish: It's great with basic roasted meats like air fryer duck or pan fried boneless pork chops.

Main dish: Toss it with some chicken meat from the whole chicken broth and your favorite pasta for a veggie-packed meal. 

Make it a meal with lemon garlic broccoli:
Lemon broccoli on a white plate with two forks on the side.

Frequently Asked Questions

How do I store and reheat garlic and broccoli?

Store leftover garlic butter in an airtight container for up to 4 days in the refrigerator. These glass snap containers are perfect for leftovers. To reheat, transfer the broccoli to a small saucepan and warm over medium-high heat, stirring gently. For best texture, avoid overheating, as broccoli can become mushy.

Can I freeze broccoli with butter and garlic?

Yes, you can freeze this garlic broccoli, though the texture may soften after thawing. To freeze, cool it completely, spread it on a baking sheet for an hour, then transfer to an airtight container or freezer bag for up to 3 months. Reheat by sauteing it from frozen or thawing it in the fridge before warming it.

Can I use frozen broccoli for this recipe?

Yes, you can definitely use frozen broccoli but you have to thaw it first. Be sure to drain off any excess water, as frozen broccoli tends to release moisture when thawed. And make sure to avoid overcooking it as that will lead to mushiness. 

Looking for more related recipes? Here are some ideas:
Did you make this garlic and broccoli? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Lemon broccoli on a white plate.
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Lemony Broccoli with Butter and Garlic

Lemony broccoli with butter and garlic is a quick, flavorful side dish that's ready in 15 minutes and complements any dish.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: broccoli with butter and garlic, garlic broccoli, lemon garlic broccoli
Servings: 4
Calories: 145kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 4 cups broccoli florets
  • ¼ cup unsalted butter
  • 1 lemon sliced
  • 4 garlic cloves minced
  • ½ teaspoon sea salt
  • ¼ teaspoon red pepper flakes
  • grated parmesan cheese

Instructions

  • In a small skillet over medium heat, melt the ¼ cup unsalted butter. Add sliced 1 lemon and saute until golden brown. Add minced 4 garlic cloves for about 30 seconds until fragrant. Set aside.
  • Bring a pot of water to a boil, add the 4 cups broccoli florets, and blanch for 1-2 minutes. Drain and rice with cold water to stop cooking.
  • While the broccoli is still warm, pour the garlic butter over it and add ½ teaspoon sea salt. Gently toss everything together so the broccoli soaks up all that flavor.
  • Drizzle fresh lemon juice if desired and garnish with ¼ teaspoon red pepper flakes and grated parmesan cheese.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To maintain the best texture, reheat gently in a skillet over low heat. The butter will solidify in the fridge but a quick warm-up will bring it back to life. Avoid freezing. 
Helpful Tips: 
  1. Don't overcook the broccoli - Blanching for just a minute or two keeps it vibrant and crispy and immediately rinse with cold water to stop the cooking process and lock in that bright green color. 
  2. Toast the garlic just right - Saute the garlic for only 30 seconds to avoid burning. Burnt garlic turns bitter and can overpower the dish. 
  3. Use even-sized florets - To ensure that all broccoli cooks evenly, make sure all broccoli florets are of similar size. If some pieces are too big, they'll be tough; if too small, they'll turn mushy. 

Nutrition

Calories: 145kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 325mg | Potassium: 343mg | Fiber: 3g | Sugar: 2g | Vitamin A: 965IU | Vitamin C: 96mg | Calcium: 59mg | Iron: 1mg

Ground Beef and Broccoli Recipe

This 30-minute Ground Beef and Broccoli recipe is a quick, one-pan meal made with a coconut aminos sauce, making it gluten-free and soy-free. Serve it over rice for a flavorful, easy dinner that everyone will love.

Ground beef with broccoli and rice on a plate, with extra ground beef, broccoli in a pan, and spices on the side.
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Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 20 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Paleo, Ancestral diet, Gluten-free and grain-free options with swaps for rice
  • Tools Needed: large stainless steel pan or a wok
  • Skill Level: Moderate

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love This Ground Beef and Broccoli Recipe

I get it—on busy nights, it feels like there’s never enough time to make a meal that’s both tasty and nourishing.

That’s exactly why I love recipes like this one-pan ground beef and broccoli —it’s quick, budget-friendly, and packed with flavor.

Plus, I finally got to break in my shiny new stainless steel wok from Costco. And it's a keeper.😍 There’s something so exciting about using a new kitchen tool, right? It made cooking this dish even more fun, and the results were perfectly cooked, nutrient-dense, and full of flavor. All under 30 minutes. Faster than you can grab take-out!

image of Prepare and Nourish owner

Ingredients

Ingredients for ground beef and broccoli arranged on a white table.
  • Ground beef: Using 85/15 ground beef provides the best balance of fat and flavor, preventing the meat from drying out. If using leaner beef, add a teaspoon of avocado oil to boost flavor (because fat is flavor!).
  • Broccoli: Make sure to use uniform, bite-sized broccoli florets to ensure even cooking and a nice fork-tender texture. Cutting the broccoli into similar sizes prevents some pieces from becoming too soft while others remain undercooked.
  • Aromatics: Ground beef and broccoli go well with ginger and garlic as they both add that Asian-inspired flavor to the dish. You can add crushed red pepper flakes here too or save them for garnish only.
  • Sauce: A simple blend of beef broth (you'll love my beef bone broth recipe), coconut aminos, fish sauce, and hot honey creates a rich umami base with a perfect balance of savory, sweet, and slightly tangy flavors. Whisking in arrowroot starch will help thicken the sauce and create a velvety texture.
  • Finishing touches: Finally, a drizzle of toasted sesame oil brings everything together (but we're not heating the oil - just a finishing drizzle!), diced green onions, and white sesame seeds.

Substitutions and Variations

  • Thickening options - Instead of arrowroot powder (I like using this for gluten-free option), use tapioca starch, or even organic cornstarch. If you're not gluten-free, regular all-purpose flour will also work to thicken the sauce.
  • Sauce adjustments - Coconut aminos is an excellent soy-free alternative to soy sauce but you could use soy or tamari sauce if gluten isn't a concern. Similarly, swap the hot honey for regular honey with a pinch of chili flakes or a teaspoon of coconut sugar.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Make this ground beef and broccoli recipe truly ancestral by using an Ancestral Blend (my own recipe coming soon but Force of Nature has excellent products!) - a mix of ground beef with organ meats like liver and heart - for a nutrient-dense twist. Pair it with homemade bone broth rice for added minerals and gut-healing benefits and you have a comforting and deeply nourishing meal.

Ground beef with broccoli and rice on a plate, with extra ground beef, broccoli in a pan, and spices on the side.

How to Make Ground Beef and Broccoli

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Ground beef with garlic in a pan.

Step 1. Sauté

Heat a large stainless steel pan over medium-high heat. Add ground beef and cook, breaking it up, until browned and fully cooked. Stir in the garlic and ginger, cooking for about a minute until fragrant.

A sauce in a white bowl with a whisk inside.

Step 2. Whisk

In a small bowl, whisk together the beef broth, coconut aminos, fish sauce, hot honey, and arrowroot powder until smooth. Make sure the arrowroot starch is broken up (it can get clumpy).

Ground beef and broccoli in a pan

Step 3. Steam

Add the broccoli florets to the skillet and pour in the sauce. Stir well to coat, then cover and reduce the heat to medium. Let steam for a few minutes until the broccoli is tender but still crisp and the sauce has thickened. Time is your friend here.

Ground beef and broccoli in a pan.

Step 4. Garnish

Drizzle with toasted sesame oil and toss to combine. Serve over bone broth rice and garnish with sesame seeds and green onions.

Helpful Tips

  1. Brown the beef until crispy. This gives major flavor - cook the ground beef until it's browned and slightly crispy before adding the garlic and ginger. The caramelized bits at the bottom of the pan will add rich flavor. 
  2. Whisk the sauce ingredients well. If using arrowroot powder (instead of all-purpose flour), make sure that it dissolves completely in the broth mixture to prevent any clumps from forming in the sauce. 
  3. Adjust sauce thickness. If the sauce is too thin, whisk in a bit more arrowroot powder to thicken it. If it's too thick, add more broth to balance the consistency. 
  4. Steam the broccoli properly. Cover the skillet while the broccoli steams to retain moisture and make sure the florets cook evenly while staying crisp. But be careful not to overcook to avoid mushy broccoli. 

Troubleshooting

  • Broccoli not cooked through? It may need a little more time steaming. Simply cover the skillet again and let it cook for another 2-3 minutes until the broccoli reaches desired tenderness.
  • Sauce clumping? If the arrowroot powder doesn't fully dissolve, whisk it more thoroughly with the broth and other ingredients before adding it to the pan. It helps to add it slowly and whisk continuously. You got this!
💭Meal Prep Suggestion!
For easy meal prep, chop the broccoli, mince the garlic and ginger, and whisk the sauce in advance. Cook the beef mixture and store it separately in the fridge for up to three days. When ready to eat, reheat the beef with a splash of broth, add the broccoli, and toss everything with the sauce until heated through. Serve with rice or noodles for a fast, nourishing meal.
Ground beef with broccoli and rice on a plate, with extra ground beef and broccoli in a pan on the side.

Serving Suggestions

The most obvious way to serve this ground beef and broccoli recipe is over a bed of bone broth rice. You could use cauliflower rice for a low-carb option or spaghetti squash (check out how to cut spaghetti squash to get long strands).

If you, like me, try to limit your carbs - I still serve it over a small side of rice but focus on the ground beef and broccoli part.

Garnish with sesame seeds and fresh green onions. If you find that the sauce absorbed into the meat and broccoli, add a few splashes of coconut aminos and a drizzle of sriracha for some moisture but otherwise, it's good as is.

To round off the meal, consider serving some simple salads like cabbage and cucumber salad or Asian cucumber salad. And I always like adding a small serving of a fermented food like spicy sauerkraut or kimchi.

Ground beef with broccoli and rice on a plate, with extra ground beef, broccoli in a pan, and spices on the side.

Frequently Asked Questions

How do I store and reheat ground beef and broccoli?

Store leftover ground beef and broccoli in an airtight container for up to 4 days in the refrigerator. These glass snap containers are perfect for leftovers. To reheat, warm it in a skillet over medium heat, stirring occasionally, and add a splash of broth if the sauce has thickened too much.

Can I freeze ground beef and broccoli?

Yes, you can freeze this. Transfer to a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge before reheating.

Can I make this with frozen broccoli?

Yes, you can use frozen broccoli, but keep in mind that it releases more water as it cooks, which can thin out the sauce. To counteract this, cook it uncovered for the last few minutes to allow excess moisture to evaporate. You may also need to extend the cooking time slightly to ensure the broccoli is fork-tender. That said, I personally haven't tested this with frozen broccoli, so results may vary!

Looking for more ground beef recipes? Here are some ideas:
Did you make this ground beef and broccoli recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Ground beef with broccoli and rice on a plate, with extra ground beef, broccoli in a pan, and spices on the side.
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5 from 1 vote

Ground Beef and Broccoli

This 30-minute Ground Beef and Broccoli recipe is a one-pan, gluten-free, soy-free dish with an Asian-inspired coconut aminos sauce. Serve with rice or noodles.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Asian
Keyword: ground beef and broccoli, ground beef and broccoli recipe
Servings: 4
Calories: 393kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 pound ground beef
  • 4 garlic cloves minced
  • 1" knob knob ginger grated
  • 1 cup beef broth
  • ¼ cup coconut aminos
  • 2 tablespoons fish sauce
  • 1 tablespoon hot honey
  • 2 tablespoons arrowroot powder
  • 5 cups broccoli florets
  • 1 teaspoon toasted sesame oil
  • bone broth rice for serving
  • sesame seeds and green onions for serving

Instructions

  • Heat a large stainless steel pan over medium-high heat. Add 1 pound ground beef and cook, breaking it up, until browned and cooked through. Stir in the 4 garlic cloves and 1" knob knob ginger and cook for about 1 minute, until fragrant.
  • In a small bowl, whisk together the 1 cup beef broth, ¼ cup coconut aminos, 2 tablespoons fish sauce, 1 tablespoon hot honey, and 2 tablespoons arrowroot powder until smooth.
  • Add the 5 cups broccoli florets to the skillet and pour in the sauce. Stir well to coat, then cover and reduce heat to medium. Let steam for 3-4 minutes, until broccoli is tender but still crisp. The sauce should thicken by that time.
  • Drizzle with 1 teaspoon toasted sesame oil and toss to combine. Serve over bone broth rice and garnish with sesame seeds and green onions.

Notes

Storage: Transfer leftover ground beef and broccoli to an airtight container and store in the refrigerator for up to 4 days. To reheat, transfer to a small skillet over medium heat and stir occasionally until warmed through. If the sauce has thickened, add a splash of broth to loosen up while reheating. 
To freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat per instructions. 
Helpful Tips:
  1. Brown the beef until crispy. This gives major flavor - cook the ground beef until it's browned and slightly crispy before adding the garlic and ginger. The caramelized bits at the bottom of the pan will add rich flavor. 
  2. Whisk the sauce ingredients well. If using arrowroot powder (instead of all-purpose flour), make sure that it dissolves completely in the broth mixture to prevent any clumps from forming in the sauce. 
  3. Adjust sauce thickness. If the sauce is too thin, whisk in a bit more arrowroot powder to thicken it. If it's too thick, add more broth to balance the consistency. 
  4. Steam the broccoli properly. Cover the skillet while the broccoli steams to retain moisture and make sure the florets cook evenly while staying crisp. But be careful not to overcook to avoid mushy broccoli. 
Troubleshooting: 
Broccoli not cooked through? It may need a little more time steaming. Simply cover the skillet again and let it cook for another 2-3 minutes until the broccoli reaches desired tenderness. 
Sauce clumping? If the arrowroot powder doesn't fully dissolve, whisk it more thoroughly with the broth and other ingredients before adding it to the pan. It helps to add it slowly and whisk continuously.
 

Nutrition

Calories: 393kcal | Carbohydrates: 20g | Protein: 24g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1383mg | Potassium: 740mg | Fiber: 3g | Sugar: 7g | Vitamin A: 710IU | Vitamin C: 102mg | Calcium: 89mg | Iron: 3mg

Smoked Salmon Poke Bowl

This Smoked Salmon Poke Bowl offers all the flavors of a classic poke bowl but made with smoked salmon instead of raw fish. It's served on a bed of rice, topped with fresh cucumber and carrot ribbons, and drizzled with a tangy coconut aminos-based sauce.

Smoked salmon in a white bowl, served with sliced cucumber, sesame seeds, and soy sauce on the side.
Looking for more seafood recipes? 
Check out blackened fish tacos, ukha soup, and fish en papillote.
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Recipe Overview

  • Prep and Cook Time: 15 minutes
  • Cooking Method: No-cook
  • Dietary Info: Whole30, Paleo, Gluten-free and grain-free options with swaps
  • Tools Needed: sharp knife, cutting board, and mixing bowl
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Smoked Salmon Rice Bowl

If raw fish isn't your thing, ala salmon poke bowl, this is the poke bowl for you! Smoked salmon gives you all the flavor without the "what's in my mouth?" moment.

It's perfect for summer - fresh, light, and tropical without the sunburn. Plus, it comes together in minutes, no sweat, and no heat required (because rice should be meal prepped ahead of time anyway).

You'll feel like you're being healthy with all those omega-3s, but it's so tasty you'll forget you're eating nutritious food.

And let us not forget the secret weapon: that umami-subtly-sweet sauce. Pro tip: Double the sauce for all your other favorite recipes!

And while you're at it, you will love my salmon sushi bake recipe (which also does not flaunt any raw fish).

image of Prepare and Nourish owner

Ingredients for Smoked Salmon Poke Bowl

Ingredients for smoked salmon on a white tabletop.
  • Smoked salmon: Unlike traditional poke bowls that use raw fish, smoked salmon is a great alternative for those who prefer something cooked or cured, in this case.
  • Rice: If you're going for the traditional rice, use sushi rice as it is slightly sticky, making it perfect for holding the toppings together and absorbing the sauce. You can also use bone broth rice for extra nutrition.
  • Toppings: I always like a combination of crunchy toppings like fresh cucumber, carrot ribbons, green onions, and furikake or sesame seeds as well as creamy toppings like avocado and sriracha mayo. And be sure to brush up on multiple ways on how to cut cucumber for sushi and other recipes.
  • Sauce: The simple poke sauce blends umami, heat, and sweetness with coconut aminos, toasted sesame oil, tangy rice vinegar, spicy sriracha, and a touch of hot honey for balance.

Substitutions and Variations

  • Make it grain-free - Swap the rice with riced cauliflower or mixed greens and make a large salad instead.
  • Other toppings - Add fried shallots, edamame (soy in moderation is a-okay!), pickled ginger, or seaweed salad. You can also cut up some nori (seaweed) and sliced radishes for extra crunch. Don't forget to top with fermented jalapenos, kimchi, or spicy sauerkraut for some probiotic action.
Smoked salmon in a white bowl, served with sesame seeds on the side.

How to Make Smoked Salmon Bowl

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

A clear bowl of sauce with a spoon inside.

Step 1. Prepare

Cook rice according to package instructions. Evenly distribute the cooked sushi rice between two bowls. In a small bowl, whisk together coconut aminos, sesame oil, rice vinegar, hot honey, and sriracha. Set aside.

Assembling smoked salmon in a white bowl.

Step 2. Assemble

Assemble the smoked salmon, avocado, cucumber, carrot, and green onions over the rice. Drizzle with the prepared sauce and sprinkle with sesame seeds and any additional toppings if desired.

Helpful Tips

  1. Cool rice slightly. To prevent warming the smoked salmon and wilting the veggies, let the rice cool slightly before assembling. Spread it on tray or baking sheet to cool faster.
  2. Flavor the rice. This is optional but you can add a splash of rice vinegar and toasted sesame oil to the rice as soon as it's cooked to add extra flavor. I prefer to flavor it with the coconut aminos sauce but this is also an easy way to amp up the flavor.
  3. Soak veggies in cold water. For extra crunch, soak cucumbers in ice water for 5 minutes, and to make carrot ribbons curlier, let them sit in cold water after slicing.
  4. Make the sauce in advance. Let the sauce sit for 10-15 minutes before using to allow the flavors to meld.
💭Meal Prep Suggestion!
For meal prep, cook rice and store in individual containers. Pre-slice smoked salmon and keep in the fridge. Chop veggies like cucumber, carrots, and green onions then store them separately. Make the umami-sweet sauce in advance and store in small jars. When ready to eat, simply assemble the rice, salmon, veggies, and drizzle with the sauce. Quick and easy!
Smoked salmon in a white bowl, served with sesame seeds and soy sauce on the side.

Serving Suggestions

We love serving this smoked salmon rice bowl with a generous drizzle of the umami-sweet sauce and add extra toppings like sesame seeds or a sprinkle of furikake for added flavor.

This bowl is perfect on its own but makes a great addition to a summer meal spread too. Serve with a side of Asian cucumber salad (it's sooo good with poke flavors). 

More smoked salmon poke bowl pairing suggestions:
Smoked salmon in a white bowl, served with sesame seeds and soy sauce on the side.

Frequently Asked Questions

How do I store smoked salmon rice bowl?

Store leftover smoked salmon bowl in an airtight container for up to 3 days. These glass snap containers are perfect for leftovers but I recommend keeping all the components separate to maintain freshness. The sauce can be stored in a small jar in the fridge for up to 2 weeks.

Can I freeze smoked salmon poke bowl?

No, I don't recommend it as the fresh ingredients will lose its texture and flavor once thawed. Some dishes are best enjoyed fresh. 

Looking for more healthy seafood recipes? Here are some ideas:
Did you make this smoked salmon rice bowl? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Smoked salmon in a white bowl, served with sesame seeds and soy sauce on the side.
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Smoked Salmon Poke Bowl

This Smoked Salmon Poke Bowl has smoked salmon (no raw fish!), rice, fresh veggies, and a tangy coconut aminos-based sauce.
Prep Time15 minutes
Total Time15 minutes
Course: Lunch, Main Course, Seafood
Cuisine: American
Keyword: smoked salmon bowl, smoked salmon poke bowl, smoked salmon rice bowl
Servings: 2
Calories: 390kcal
Author: Anya @ Prepare & Nourish

Ingredients

Sauce

Poke Bowl

  • 1 cup cooked sushi rice
  • 6 ounces smoked salmon sliced
  • ½ avocado diced
  • ½ cucumber thinly sliced in half-moons
  • 1 carrot cut into ribbons
  • 2 green onions chopped
  • 1 tablespoon sesame seeds

Instructions

  • Cook rice according to package instructions. Divide the 1 cup cooked sushi rice between the two bowls. In a small bowl, whisk together the 4 tablespoons coconut aminos, 2 teaspoons sesame oil, 2 teaspoons rice vinegar, 1 teaspoon hot honey, and 1 teaspoon sriracha. Set aside.
  • Arrange the 6 ounces smoked salmon, ½ avocado, ½ cucumber, 1 carrot, and 2 green onions on top of the rice.
  • Drizzle with the prepared sauce and sprinkle with 1 tablespoon sesame seeds and other toppings if desired.

Notes

Storage: Keep the assembled poke bowl in one airtight container, but store the sauce separately to prevent fogginess. When ready to eat, drizzle the sauce over the bowl and toss gently for best texture. Or for longer storage, keep all the ingredients completely separate and assemble when ready to serve. 
Helpful Tips: 
  1. Cool rice slightly. To prevent warming the smoked salmon and wilting the veggies, let the rice cool slightly before assembling. Spread it on tray or baking sheet to cool faster.
  2. Soak veggies in cold water. For extra crunch, soak cucumbers in ice water for 5 minutes, and to make carrot ribbons curlier, let them sit in cold water after slicing.
  3. Flavor the rice. This is optional but you can add a splash of rice vinegar and toasted sesame oil to the rice as soon as it's cooked to add extra flavor. I prefer to flavor it with the coconut aminos sauce but this is also an easy way to amp up the flavor.
  4. Make the sauce in advance. Let the sauce sit for 10-15 minutes before using to allow the flavors to meld. 

Nutrition

Calories: 390kcal | Carbohydrates: 38g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 20mg | Sodium: 1431mg | Potassium: 657mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5420IU | Vitamin C: 13mg | Calcium: 86mg | Iron: 2mg