Slow-cooked comfort doesn't get much better than a fall-apart chuck roast surrounded by sweet potatoes, parsnips, carrots, and tender apple wedges — all braised in a fragrant blend of apple juice, bone broth, and fresh sage. The sear before the slow cooker is the secret weapon here: that deep mahogany crust locks in richness and gives the finished dish a depth of flavor that tastes like it took far more effort than it did. Coconut aminos and apple cider vinegar round out the braising liquid with a savory-tangy complexity that makes every bite feel layered and intentional. Tree nut allergies can make a lot of packaged sauces and seasonings a minefield, but every single ingredient in this recipe is straightforward and easy to verify — no hidden additives, no ambiguous "natural flavors" from a mystery blend. Once the roast is done, a quick pan sauce thickened with arrowroot starch pulls the whole dish together into something genuinely elegant. Serve it straight from the slow cooker on a weeknight or plate it up for a Sunday dinner that looks like you spent all day in the kitchen — because technically, you did, just hands-off.
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Pat the chuck roast completely dry with paper towels, then season all over with the kosher salt and black pepper.
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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