Capsaicin Free Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
Slow-cooked pot roast doesn't get much more comforting than this ā tender, pull-apart beef surrounded by sweet potatoes, carrots, parsnips, 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 braise that's subtly sweet and deeply savory, with coconut aminos and apple cider vinegar rounding out the flavor without any heat-based ingredients. For anyone navigating capsaicin sensitivity, this kind of recipe is genuinely hard to find ā most pot roasts sneak in chili powder, paprika, or hot sauce, but every single ingredient here is naturally free of those concerns. Searing the chuck roast first in avocado oil builds that gorgeous mahogany crust that makes the finished dish look and taste like it came from a restaurant kitchen. The arrowroot starch at the end transforms the braising liquid into a glossy, spoonable sauce that ties everything together beautifully. It's paleo-friendly, deeply nourishing, and the kind of meal that fills the whole house with an incredible smell while you go about your day.
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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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