Pork Free Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
Few things beat coming home to a slow cooker full of tender, fall-apart beef surrounded by sweet root vegetables and the warm, herby scent of fresh sage. This crockpot pot roast leans on a deeply flavorful braise built from apple juice, beef bone broth, coconut aminos, and apple cider vinegar ā no wine, no soy sauce, no shortcuts that would compromise the clean ingredient list. Searing the chuck roast first in avocado oil builds that gorgeous mahogany crust that makes the finished dish look and taste like it came out of a serious kitchen. Carrots, parsnips, sweet potatoes, and apple wedges soak up every bit of that savory-sweet braising liquid over eight hours on low, turning impossibly soft and fragrant by the time dinner rolls around. The arrowroot-thickened pan sauce at the end is the move ā it pulls all those braised-down juices together into something glossy and spoonable that ties the whole platter together. Whether you're cooking for a crowd or just want a reliable Sunday dinner that practically makes itself, this one delivers serious comfort with zero compromise on ingredients.
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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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