This slow cooker roast is built for a low-and-slow day of anticipation: a well-seared chuck roast goes into the pot with carrots, parsnips, sweet potatoes, and sweet apple wedges tucked all around it, then gets bathed in a savory braise of beef bone broth, coconut aminos, apple cider vinegar, fresh sage, and warm thyme and garlic. Eight hours on low turns the meat completely fork-tender, while the vegetables soften into that perfect fall-apart texture that soaks up every bit of the pan juices. Once everything's plated, the braising liquid gets thickened with a touch of arrowroot starch into a glossy, spoonable sauce that ties the roast and root vegetables together beautifully. It's a comforting, whole-foods dinner with layers of savory depth and just a hint of natural sweetness from the roasted apple and root vegetables. This one's a genuinely solid pick for a Whole30 kitchen, whether it's a Sunday dinner or meal-prepped for the week ahead.
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Pat the chuck roast completely dry with paper towels, then season all over with the kosher salt and black pepper.
Heat the avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add the roast and sear undisturbed for 4–5 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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