Hazelnut Free Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
Slow-cooked comfort doesn't get much better than a fall-apart chuck roast surrounded by sweet potatoes, parsnips, carrots, and tender apple wedges ā 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 ā 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 ā because technically, you did, just hands-off.
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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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