Cashew 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 a beautiful mahogany sear before it braises low and slow with sweet potatoes, carrots, parsnips, and apple wedges in a fragrant blend of apple juice, bone broth, and fresh sage. The combination of apple cider vinegar and coconut aminos gives the braising liquid a subtle depth that tastes far more complex than the ingredient list suggests. After eight hours, the beef is pull-apart tender and the vegetables are silky and sweet, soaking up every drop of that herb-laced sauce. Arrowroot starch thickens the pan drippings into a glossy, spoonable gravy that ties the whole dish together without any grain-based thickeners. Every ingredient here is whole-food and straightforward, so there is no need to scrutinize labels or worry about hidden additives sneaking into your bowl. It is the kind of hearty, nourishing meal that feels like a celebration even on an ordinary weeknight.
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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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