High Fructose Corn Syrup Free Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
Few things beat coming home to a slow cooker full of tender, fall-apart beef surrounded by sweet potatoes, parsnips, and carrots ā and this recipe delivers exactly that kind of deeply satisfying, hands-off comfort. The braising liquid is built from unsweetened apple juice, beef bone broth, coconut aminos, and apple cider vinegar, so every drop of flavor comes from real, whole ingredients rather than the sweetened sauces and condiments that so often sneak unwanted additives onto your plate. Coconut aminos stand in beautifully for soy sauce here, bringing a gentle savory depth without any of the corn-syrup-laden bottled shortcuts. Fresh and dried sage, thyme, garlic, and onion powder layer into the braise as it cooks low and slow for eight hours, turning the chuck roast impossibly tender and infusing the vegetables with herby, apple-kissed warmth. Once the roast is done, a quick pan sauce thickened with arrowroot starch pulls everything together into a glossy, spoonable finish that feels genuinely restaurant-worthy. The apple wedges slow-cook right alongside the vegetables, softening into the braise and adding a subtle natural sweetness that makes the whole dish taste like it simmered all day ā because it did.
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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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