Rice Free Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
Slow-cooked comfort doesn't get much better than a fall-apart chuck roast surrounded by sweet potatoes, parsnips, carrots, and tender apple wedges ā all braised in a fragrant blend of apple juice, bone broth, and fresh sage. The combination of savory and subtly sweet makes every bite feel like a proper autumn Sunday dinner, no matter what time of year you're making it. Searing the roast first builds a deep mahogany crust that adds serious depth to the braising liquid, so the sauce you finish on the stovetop is rich and glossy rather than thin and watery. Coconut aminos and apple cider vinegar round out the flavor in a way that feels complex but relies entirely on clean, whole-food ingredients. Arrowroot starch thickens the pan sauce without any grain-based thickeners, keeping everything naturally free of grains from start to finish. The slow cooker does the heavy lifting over eight hours, meaning you can walk away and come back to a kitchen that smells absolutely incredible. It's the kind of one-pot meal that feeds a crowd and tastes even better the next day.
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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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