Gluten Free Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
Few things beat walking into a house that smells like slow-braised beef, apple, and fresh sage after a long day. This crockpot pot roast layers sweet potatoes, parsnips, and carrots around a deeply seared chuck roast, then lets everything simmer low and slow in a braising liquid built from unsweetened apple juice, beef bone broth, and coconut aminos — no soy sauce or wheat-based thickeners anywhere in sight. The arrowroot starch does the heavy lifting at the end, pulling the pan juices into a glossy, spoonable sauce that tastes like it took far more effort than it actually did. Searing the roast first in avocado oil is the one step you don't want to skip — that mahogany crust is where a huge amount of flavor lives. The apple wedges soften into the braise and add a subtle sweetness that plays beautifully against the earthy sage and thyme without making the dish taste like dessert. It's the kind of meal that works just as well for a relaxed Sunday dinner as it does for a weeknight when you need the slow cooker to do all the heavy lifting. Serve it straight from the platter with that thickened sauce spooned generously over the top and a few whole sage leaves scattered on for good measure.
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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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