Pistachio 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, carrots, parsnips, and apple wedges beneath a beautifully seared chuck roast, then lets everything braise low and slow in a savory-sweet liquid built from apple juice, beef bone broth, and coconut aminos. Searing the roast first in avocado oil is the move that builds that deep mahogany crust and locks in serious flavor before the slow cooker even turns on. The braising liquid gets finished into a silky pan sauce thickened with arrowroot starch, so every bite of pulled beef and tender root vegetable gets properly coated. Every single ingredient here is whole-food and grain-free, so there's no need to scrutinize labels or worry about unexpected additions sneaking in. It's the kind of deeply satisfying, hands-off dinner that feels like a special occasion but asks almost nothing of you on a weeknight.
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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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