Xanthan Gum 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 potatoes, parsnips, and carrots that have been soaking up savory braising liquid all day. The combination of apple juice, fresh sage, and coconut aminos gives the braise a subtle sweetness and depth that feels genuinely special without requiring any complicated technique. Searing the chuck roast first builds a deep mahogany crust that adds serious flavor to every bite, and from there the slow cooker does all the heavy lifting over eight hours. Because the sauce is thickened with arrowroot starch rather than cornstarch or any gum-based thickener, you get a glossy, spoonable finish that coats the meat beautifully ā no additives needed. Apple wedges slow-cooked right alongside the root vegetables melt into the dish and add a gentle fruitiness that plays perfectly against the earthy sage and thyme. This is the kind of deeply satisfying, one-pot meal that works just as well for a relaxed Sunday dinner as it does for meal-prepping a week of hearty lunches.
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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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