Nitrate & Nitrite Free Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
Slow-cooked pot roast doesn't get much better than this ā a deeply savory, fall-apart beef chuck surrounded by sweet potatoes, parsnips, carrots, and apple wedges that soak up every drop of the braising liquid. The magic here is in the braise itself: apple juice, beef bone broth, coconut aminos, and fresh sage create a rich, slightly sweet sauce that tastes like it took far more effort than it actually did. For anyone avoiding cured or processed meats and the preservatives that come with them, this recipe leans entirely on whole, unprocessed ingredients ā no shortcuts that sneak in unwanted additives. Coconut aminos stand in beautifully for soy sauce, delivering that savory depth without any of the usual label-reading stress. Searing the roast first builds a gorgeous mahogany crust that locks in flavor before the slow cooker does its long, gentle work over eight hours. The finishing touch ā whisking arrowroot starch into the braising liquid to make a glossy, spoonable sauce ā elevates this from weeknight comfort food to something genuinely impressive. It's the kind of meal that fills the whole house with an incredible smell and has everyone at the table before you even call them.
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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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