Low Sugar Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
Slow-cooked pot roast is the kind of meal that makes the whole house smell incredible, and this version layers in earthy sage, sweet root vegetables, and a hint of apple for something genuinely special. The braising liquid gets its depth from beef bone broth, coconut aminos, and apple cider vinegar ā no sweeteners added, just real, whole-food flavor that builds low and slow over eight hours. Unsweetened apple juice and a fresh apple wedged in with the carrots, parsnips, and sweet potatoes bring natural sweetness without any refined sugar sneaking into the pot. Searing the chuck roast first is the move that makes everything else better ā that deep mahogany crust locks in richness and gives the finished dish a restaurant-quality foundation. Once everything goes into the slow cooker, you're mostly hands-off until dinnertime, which makes this a genuinely easy weeknight or weekend centerpiece. The arrowroot-thickened pan sauce at the end ties it all together, coating every bite of pulled beef and tender vegetable in something silky and savory. It's the kind of comfort food that doesn't ask you to compromise on anything.
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Learn more āIngredients
6 servings
For the roast
- 3 lb boneless beef chuck roast
- 1 Ā½ tsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 tbsp avocado oil
For the braise
- 1 cup unsweetened apple juice
- 1 cup beef bone broth
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp apple cider vinegar
- 1 tbsp arrowroot starch
- 1 tbsp fresh sage leaves, finely chopped
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
For the vegetables
- 3 medium carrots, peeled and cut into 2-inch pieces
- 2 medium parsnips, peeled and cut into 2-inch pieces
- 1 lb sweet potatoes, peeled and cut into 2-inch chunks
- 1 medium apple, peeled, cored, and cut into 8 wedges
For serving
- 2 tbsp fresh sage leaves, whole, for garnish (optional)
Instructions
- 1
Pat the chuck roast completely dry with paper towels, then season all over with the kosher salt and black pepper.
- 2
Heat the avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add the roast and sear undisturbed for 4ā5 minutes per side, until a deep mahogany crust forms and the meat releases easily from the pan. Transfer the seared roast to the slow cooker insert.
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