Eggless Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
Few things beat walking into a house that smells like slow-braised beef, warm apple, and fresh sage after a long day. This crockpot pot roast layers chuck beef with chunky carrots, parsnips, sweet potatoes, and apple wedges for a deeply satisfying one-pot meal that feels both rustic and a little special. The braising liquid ā built from unsweetened apple juice, beef bone broth, coconut aminos, and apple cider vinegar ā gives the meat a subtly sweet, savory depth that you just can't get from a standard roast. Searing the chuck roast first in avocado oil builds that gorgeous mahogany crust, so the slow cooker has serious flavor to work with from the very start. After eight hours on low, the beef shreds effortlessly, and a quick arrowroot-thickened pan sauce ties everything together without any grain-based thickeners. Every single ingredient here is naturally free of eggs, so there's no swapping or substituting needed ā just clean, whole-food cooking that happens to be completely worry-free. Finish it with a scatter of fresh sage leaves and bring it straight to the table.
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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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