Legume 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 tender chuck with hearty root vegetables ā carrots, parsnips, and sweet potatoes ā plus apple wedges that melt into the braise and add a subtle natural sweetness. The braising liquid is built from beef bone broth, unsweetened apple juice, coconut aminos, and apple cider vinegar, so every component is completely free of legumes and their derivatives without any compromise on depth or richness. Searing the roast first in avocado oil builds that deep mahogany crust that makes the finished dish look and taste like it came out of a restaurant kitchen. After eight hours on low, the meat is fall-apart tender and the sauce thickens beautifully with just a spoonful of arrowroot starch ā no flour, no cornstarch, no bean-based thickeners needed. It's the kind of one-pot meal that works just as well for a relaxed Sunday dinner as it does for meal-prepping a week of satisfying lunches.
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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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