There is something deeply satisfying about coming home to a pot roast that has been quietly doing all the work while you go about your day. This slow-cooked beef chuck is braised in a fragrant blend of unsweetened apple juice, beef bone broth, and coconut aminos, which gives the sauce a rich, savory-sweet depth that feels anything but ordinary. Fresh and dried sage, thyme, and a splash of apple cider vinegar round out the braising liquid, while chunky carrots, parsnips, sweet potatoes, and apple wedges soak up every bit of that flavor as they cook low and slow. Because every ingredient here is whole and minimally processed — from the avocado oil used for searing to the arrowroot starch that thickens the finishing sauce — you can feel confident about exactly what is going into your meal. Parabens and synthetic preservatives tend to hide in bottled sauces and seasoning packets, so building the braise from scratch with real pantry staples is the cleanest way to go. After eight hours on low, the roast shreds effortlessly and the vegetables are meltingly tender, making this the kind of crowd-pleasing, hands-off dinner that earns a permanent spot in your weekly rotation.
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Pat the chuck roast completely dry with paper towels, then season all over with the kosher salt and black pepper.
Heat the avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add the roast and sear undisturbed for 4–5 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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