Whole 30 Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables

Total time8 hr 55 min

Prep time25 min

Cook time30 min

Whole 30 Paleo Crockpot Apple-Sage Pot Roast with Root Vegetables

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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Ingredients

6 servings

For the roast

3 lb boneless beef chuck roast
1 ½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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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 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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