Artificial Food Coloring Free 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 apple, fresh sage, and a rainbow of root vegetables for something that feels genuinely special. Every ingredient here is whole and recognizable ā beef chuck, sweet potatoes, parsnips, carrots, coconut aminos, and real apple juice ā so there's no need to squint at a label hunting for hidden dyes or synthetic additives. That matters more than people realize with braised dishes, since many store-bought sauces, broths, and seasoning packets quietly sneak in artificial colorings to boost their appearance. Here, the deep mahogany crust on the seared roast and the rich amber sauce come entirely from the cooking process itself, not from anything artificial. The arrowroot-thickened pan sauce is a smart, clean swap that pulls all those braising juices into something glossy and spoonable without any mystery ingredients. After eight hours on low, the beef is fall-apart tender and soaked through with savory-sweet flavor from the sage, thyme, and apple. It's the kind of effortless, crowd-pleasing dinner that makes the slow cooker feel like the best appliance you own.
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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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