Macadamia 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 apple juice, beef bone broth, coconut aminos, and apple cider vinegar, so the flavor is deep and complex without relying on any processed sauces or additives that could sneak in unwanted ingredients. Searing the roast first in avocado oil is the one step that makes a real difference ā that mahogany crust locks in richness and gives the finished dish a restaurant-quality depth you just can't get by skipping it. After eight hours on low, the meat is fork-tender and practically pulls itself apart. The braising liquid gets whisked with arrowroot starch at the end to create a glossy, spoonable sauce that ties every component together beautifully. It's the kind of wholesome, crowd-pleasing comfort food that proves eating clean never has to mean eating boring.
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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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