Cinnamon Free Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
Slow-cooked beef chuck roast doesn't get much better than this ā a deeply savory, fall-apart tender centerpiece surrounded by sweet potatoes, parsnips, carrots, and apple wedges that soak up every drop of the braising liquid. The flavor here comes from a smart combination of fresh and dried sage, thyme, coconut aminos, and apple juice, which builds a rich, slightly sweet braise without relying on any warming spices that could be a problem. That makes this a genuinely satisfying option for anyone navigating spice sensitivities, since so many pot roast recipes lean hard on blends that sneak in unwanted ingredients. Searing the roast first in avocado oil is the move that locks in a mahogany crust and adds serious depth before the slow cooker even turns on. After eight hours on low, the meat shreds effortlessly, and the arrowroot-thickened pan sauce pulls the whole dish together with a glossy, spoonable finish. It's the kind of hands-off Sunday dinner that makes the whole house smell incredible and lands on the table looking far more impressive than the effort required.
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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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