Add lots of coriander to your soups to help familiarize your nose to the smell, and add the meat slowly. It's a case of the amygdala (the nose brain which prepares your gut for digestion) telling you it's not food, because your gut's fully primed for digesting veg. Literally, the bacteria which populate the small intestine tell your gut what's good and what's not.
Your bone broth is perfect for adding trinkets of meat to. If it's bones from a local slaughterhouse or butcher, you can ask them to leave the cartilage and a little bit of the meat on the bone. The slow boiling of the bone broth should give some amino acid content to the water, that helps start you as well.
At 1 full day of simmering on low from the slow cooker, I find the meat from my cow bones to be very tender and light. If you get the same, I suggest reserving the meat to add back to the water after you put your veg into the broth. Porportion helps- aka, a lot more veg than meat to begin with.
Boiled meat also gives a LOT less odiferous content- aka, less of the charred and cooked scents that can be troublesome with roasting and frying.
Biblically it was /the/ reccommended method of cooking meats for the levitical families, there was some problems for Samuel's family when his sons got cruel and addicted to roasted meats (they were spoiled brats, aka, disrespectful.) There is warning in proverbs against eating too much meat because of problems of grumpy behaviour, ('do not be lovers of meat'-)
It's a question of balance. Alkiline minerals to smoothen out the intake of amino acids. :-)
Speaking of which, egg yolks in OJ's one of my favorites for both long-chain fatty acids and protiens. :D
The egg white also has a very good amino acid profile.