MSG Free Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
Few things hit harder on a cold evening than a slow-cooked pot roast that's been quietly doing its thing all day, filling the kitchen with the warm, herby scent of sage and sweet apple. This one layers carrots, parsnips, sweet potatoes, and fresh apple wedges around a beautifully seared chuck roast, so every component soaks up that fragrant braising liquid as it cooks low and slow for eight hours. The braising liquid itself is built from beef bone broth, unsweetened apple juice, coconut aminos, and apple cider vinegar ā all naturally free from added glutamates, so you get deep, savory flavor without any of the additives that can sneak into store-bought broths or seasoning packets. Coconut aminos in particular does a lot of heavy lifting here, delivering that rich, umami-forward depth that makes the sauce taste like it took far more effort than it did. Once the roast is fork-tender, a quick arrowroot-thickened pan sauce ties everything together with a glossy, spoonable finish. It's the kind of meal that looks impressive on the table but asks almost nothing of you once the slow cooker lid goes on.
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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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