Ginger 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 braises low and slow with sweet potatoes, carrots, parsnips, and apple wedges in a savory-sweet liquid built from apple juice, beef bone broth, and coconut aminos. Fresh and dried sage do the heavy lifting in the flavor department, giving the whole dish a woodsy, autumnal warmth that feels both rustic and refined. The apple wedges soften into the braise and add a gentle natural sweetness that plays perfectly against the richness of the beef ā no added sugars, no grain-based thickeners, just clean, whole-food ingredients throughout. Arrowroot starch pulls the braising liquid into a glossy, spoonable sauce that ties everything together beautifully on the plate. For anyone navigating a diet that rules out certain warming spices, this recipe is a reminder that bold, deeply satisfying comfort food is absolutely still on the table ā the sage, thyme, garlic, and onion powder bring more than enough complexity to keep every bite interesting. It is the kind of meal that earns a permanent spot in your cold-weather rotation.
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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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