Oats Free Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
This slow-cooker pot roast is the kind of deeply satisfying, hands-off dinner that makes the whole house smell incredible by the time you're ready to eat. A bone-in chuck roast gets seared to a mahogany crust before it slow-braises for eight hours in a fragrant mix of apple juice, beef bone broth, coconut aminos, and fresh sage ā resulting in meat so tender it practically falls apart at the touch of a fork. Carrots, parsnips, sweet potatoes, and apple wedges soak up all that savory-sweet braising liquid alongside the roast, turning into something far more interesting than your average side. The sauce gets finished with arrowroot starch, which thickens it beautifully without any grain-based thickeners ā making this a completely worry-free choice for anyone avoiding oats and other grains. Every ingredient here is straightforward and naturally whole, so there's no need to scrutinize labels for hidden additives or fillers. It's the kind of recipe that works just as well for a relaxed Sunday dinner as it does for a weeknight when you want something impressive with almost no active effort.
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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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