Dairy Free Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
Few things beat coming home to a slow cooker that's been doing all the work ā and this one delivers a deeply savory, fall-apart pot roast that smells absolutely incredible. The braising liquid is where the magic happens: unsweetened apple juice and beef bone broth create a rich, slightly sweet base, while coconut aminos add that umami depth you'd normally get from soy sauce, keeping everything completely free of dairy without sacrificing any richness. Fresh and dried sage, thyme, and a splash of apple cider vinegar round out the flavor in a way that feels genuinely complex for a dish that mostly cooks itself. Searing the chuck roast first builds a deep mahogany crust that locks in flavor and gives the finished dish that slow-braised restaurant quality. Sweet potatoes, carrots, parsnips, and apple wedges nestle around the roast and soak up every bit of that braising liquid as they cook low and slow for eight hours. A quick arrowroot-thickened pan sauce at the end ties everything together into something glossy and spoonable ā no butter or cream needed. It's the kind of cozy, one-pot meal that works just as well for a weeknight dinner as it does for feeding a crowd on a Sunday afternoon.
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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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