Emulsifier 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 chuck roast gets a beautiful mahogany sear before it nestles into a braising liquid built from apple juice, beef bone broth, coconut aminos, and apple cider vinegar ā no packaged sauces, no mystery additives, just clean, whole ingredients. Carrots, parsnips, sweet potatoes, and fresh apple wedges soak up every bit of that savory-sweet liquid over eight hours, turning impossibly tender by the time dinner rolls around. The sauce is thickened with arrowroot starch instead of cornstarch or any conventional thickener, which keeps the whole dish free from the synthetic emulsifiers that sneak into so many store-bought gravies and seasoning packets. Fresh and dried sage do serious heavy lifting here, giving the braise an earthy, almost autumnal warmth that makes the whole kitchen smell incredible. It's the kind of deeply comforting, hands-off meal that proves eating without processed additives doesn't mean sacrificing richness or depth of flavor.
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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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