Sesame Free Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables
Few things beat walking into a house that smells like slow-braised beef, warm apple, and fresh sage after a long day. This crockpot pot roast layers sweet root vegetables ā carrots, parsnips, and sweet potatoes ā alongside tender apple wedges, creating a braise that's deeply savory with just a hint of natural sweetness. Coconut aminos stand in for traditional soy-based sauces, which means you get that rich, umami depth without any of the hidden ingredients that can make store-bought sauces a gamble. A quick sear in avocado oil before the roast ever hits the slow cooker builds a gorgeous mahogany crust that pays off in flavor all the way through the eight-hour cook. Arrowroot starch thickens the braising liquid into a glossy, spoonable sauce at the end ā no flour, no cornstarch, just clean and simple. The whole dish is built from whole-food ingredients you can actually recognize, which makes it as stress-free to shop for as it is to cook. Pull it apart at the table, spoon that sauce generously over everything, and don't skip the fresh sage garnish ā it makes the whole platter look as good as it tastes.
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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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