Pecan Free Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
Few things beat walking into a house that smells like slow-braised beef, apple, and fresh sage after a long day. This crockpot pot roast layers sweet potatoes, parsnips, and carrots beneath a mahogany-crusted chuck roast, then lets everything meld together in a fragrant braise built from apple juice, beef bone broth, and coconut aminos. The apple wedges tucked in alongside the vegetables soften into the sauce and add a gentle sweetness that balances the earthy herbs beautifully. Searing the roast first in avocado oil is the one step that makes a real difference — that deep crust locks in flavor and gives the finished dish a richness you just can't skip. After eight hours on low, the beef pulls apart effortlessly, and a quick arrowroot-thickened pan sauce ties every component together. The whole lineup of ingredients is naturally free from tree nuts, so there's no need to audit labels or swap anything out — it's already exactly what you need. Whether you're cooking for a crowd or just want serious leftovers, this is the kind of deeply satisfying, hands-off meal that earns a permanent spot in the rotation.
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Learn more →Ingredients
6 servings
For the roast
- 3 lb boneless beef chuck roast
- 1 ½ 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 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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