BHA & BHT Free Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables

Slow-cooked pot roast doesn't get much more satisfying than this — tender, pull-apart beef surrounded by sweet potatoes, parsnips, carrots, and apple wedges, all bathed in a fragrant sage-and-thyme braising liquid. The combination of unsweetened apple juice and beef bone broth creates a deeply savory-sweet base that feels almost effortless after eight hours on low. Avoiding synthetic preservatives like BHA and BHT can be tricky with packaged sauces and broths, but every ingredient here is straightforward and whole — coconut aminos stand in for soy sauce, arrowroot thickens the pan sauce naturally, and avocado oil handles the sear without any additives to worry about. That initial sear in a hot skillet is worth the extra pan — it builds a mahogany crust that gives the finished dish real depth and richness. The apple wedges soften into the braise and practically melt, adding a subtle sweetness that plays beautifully against the earthy root vegetables. A quick stovetop reduction at the end turns the braising liquid into a glossy, spoonable sauce that ties everything together. This is the kind of hands-off, crowd-pleasing dinner that makes a slow cooker feel absolutely essential.

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