Mustard Free Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
Slow-cooked pot roast doesn't get much more comforting than this ā a hefty chuck roast braised low and slow with sweet potatoes, parsnips, carrots, and apple wedges until everything is meltingly tender and fragrant. The braising liquid is where the magic really happens: apple juice and beef bone broth form a savory-sweet base, deepened by coconut aminos, apple cider vinegar, and a generous hand with fresh sage and thyme. Searing the roast first in avocado oil builds that deep mahogany crust that makes the finished dish look and taste like something that took serious effort ā even though the slow cooker does most of the work. For anyone navigating condiment-heavy pot roast recipes, this one sidesteps the usual suspects entirely, relying on whole-food ingredients that bring plenty of flavor without any hidden additives. The sauce gets thickened at the end with arrowroot starch, so it clings beautifully to every bite without any grain-based thickeners. Apple wedges braised alongside the root vegetables soften into something almost jammy, adding a subtle sweetness that plays perfectly against the savory herbs. It's the kind of meal that fills the whole house with an incredible smell and lands on the table looking genuinely impressive.
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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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