Chicken 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 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 ā carrots, parsnips, and sweet potatoes ā 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.
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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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