Soy 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. The braising liquid here is a clever blend of unsweetened apple juice, beef bone broth, and coconut aminos ā that last ingredient doing the savory, umami-rich work that soy sauce typically handles, completely free of soy. Apple cider vinegar and fresh sage round out the flavor in a way that feels deeply comforting and a little unexpected at the same time. Carrots, parsnips, sweet potatoes, and apple wedges soak up every bit of that braising liquid over eight hours on low, turning impossibly soft and fragrant by the time dinner rolls around. Searing the chuck roast first builds a deep mahogany crust that adds real depth to the finished dish ā it's a small extra step that makes a big difference. Once the roast is done, a quick pan sauce thickened with arrowroot starch ties everything together with a glossy, spoonable finish. It's the kind of one-pot meal that feels like serious cooking without demanding much of you at all.
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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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