Carrageenan Free Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
Few things hit harder on a cold evening than a slow-cooked pot roast that practically falls apart when you look at it. This one layers deep savory flavor with a surprising sweetness ā apple juice and fresh apple wedges mellow the richness of the beef, while sage and thyme keep everything grounded and aromatic. The braising liquid is built entirely from clean, whole-food ingredients like beef bone broth, coconut aminos, and apple cider vinegar, so there's no need to scrutinize store-bought sauces or broths for hidden additives. Carrageenan, a thickener commonly found in packaged broths, canned coconut milk, and processed condiments, has no place here ā arrowroot starch steps in to thicken the pan sauce naturally and beautifully. Searing the chuck roast first in avocado oil builds that deep mahogany crust that makes all the difference between a good braise and a great one. Carrots, parsnips, and sweet potatoes soak up the braising liquid over eight hours, turning tender and subtly sweet alongside the beef. It's the kind of one-pot meal that does all the heavy lifting while you go about your day, then rewards you with something that looks and tastes genuinely impressive at the table.
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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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