Artificial Flavors Free Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
There is something deeply satisfying about coming home to a pot roast that has been quietly doing all the work while you go about your day. This slow-cooked chuck roast gets its warmth from real ingredients ā fresh sage, dried thyme, apple cider vinegar, and unsweetened apple juice ā so every bit of flavor comes from your kitchen, not a lab. Coconut aminos and beef bone broth build a rich, savory braise that smells incredible and tastes even better, while sweet potatoes, parsnips, carrots, and apple wedges soak up every drop. Searing the roast first in avocado oil creates that deep mahogany crust that makes the finished dish look and taste like you spent all day hovering over the stove. After eight hours on low, the meat is fork-tender and practically falls apart on its own. A quick arrowroot-thickened pan sauce pulls the whole thing together into something genuinely restaurant-worthy. It's the kind of meal that makes everyone at the table ask for seconds before they've even finished their first plate.
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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
- 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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