Celery 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 nestles into a braising liquid built from apple juice, beef bone broth, coconut aminos, and fresh sage ā a combination that smells absolutely incredible and tastes even better. Carrots, parsnips, sweet potatoes, and apple wedges soak up every bit of that savory-sweet liquid over eight hours, turning impossibly tender by the time dinner rolls around. The arrowroot-thickened pan sauce at the end ties everything together with a glossy, herb-forward finish that feels far more impressive than the effort involved. For anyone navigating a celery-free kitchen, this recipe is a genuine win ā the braise is built entirely from scratch, so there are no store-bought stocks or spice blends hiding unwanted ingredients. It is the kind of hearty, nourishing meal that works just as well for a relaxed Sunday as it does for a busy weeknight when you need the slow cooker to carry the load.
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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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