Citrus Free Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
Slow-cooked comfort doesn't get much better than a fall-apart chuck roast surrounded by sweet potatoes, carrots, parsnips, and tender apple wedges. The braising liquid is built from unsweetened apple juice, beef bone broth, and coconut aminos, giving the whole dish a savory-sweet depth that tastes like it took far more effort than it actually did. Fresh and dried sage do serious heavy lifting here, perfuming the meat as it braises low and slow for eight hours until it practically melts at the touch of a fork. Because every ingredient is naturally free of citrus — no orange juice, no lemon zest, no lime anywhere in sight — this is a genuinely worry-free option for anyone navigating that restriction without sacrificing richness or complexity. The arrowroot-thickened pan sauce pulls everything together into a glossy, spoonable finish that coats every bite. Searing the roast first in avocado oil builds that deep mahogany crust that makes the final dish look and taste like something straight off a restaurant menu. Set it in the morning and come home to a kitchen that smells absolutely incredible.
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Learn more →Ingredients
6 servings
For the roast
- 3 lb boneless beef chuck roast
- 1 ½ 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 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.
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