Gut Friendly Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
Few things are as satisfying as walking into a kitchen that's been quietly doing all the work for you, and this slow-cooked pot roast delivers exactly that kind of reward. A bone-in chuck roast gets seared to a deep mahogany crust before it spends eight hours in the crockpot, emerging fork-tender and falling apart in the best possible way. The braising liquid is where the magic really happens ā unsweetened apple juice, beef bone broth, coconut aminos, and apple cider vinegar create a savory-sweet base that's genuinely gut-friendly, leaning on whole-food ingredients and skipping anything processed or inflammatory. Fresh and dried sage, thyme, and a touch of garlic and onion powder layer in warmth without overwhelming the natural sweetness of the carrots, parsnips, sweet potatoes, and apple wedges nestled around the roast. Arrowroot starch thickens the pan sauce at the end into something glossy and spoonable, so nothing goes to waste. This is the kind of deeply nourishing, one-pot meal that feels indulgent but works hard for your digestion at the same time.
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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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