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 beef chuck is braised in a fragrant blend of apple juice, beef bone broth, coconut aminos, and fresh sage, creating a sauce that is savory, subtly sweet, and absolutely rich. Hearty root vegetables — carrots, parsnips, and sweet potatoes — soak up every bit of that braising liquid alongside tender apple wedges that melt into the mix and add a gentle autumnal warmth. The roast gets a proper sear first, building a deep mahogany crust that locks in flavor before the slow cooker takes over for a full eight hours. Once everything is done, a quick arrowroot-thickened pan sauce pulls the whole dish together in just a couple of minutes on the stovetop. Every ingredient here is whole-food and grain-free, so it fits naturally into a paleo approach without any substitutions or workarounds. It is the kind of meal that feels like a special occasion but asks almost nothing of you on a weeknight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Pat the chuck roast completely dry with paper towels, then season all over with the kosher salt and black pepper.
Heat the avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add the roast and sear undisturbed for 4–5 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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
