Slow-cooked comfort food doesn't get much more satisfying than a fall-apart chuck roast surrounded by sweet potatoes, parsnips, carrots, and tender apple wedges. The braising liquid is where the magic really happens — apple juice, beef bone broth, coconut aminos, and fresh sage come together into something deeply savory with just a hint of sweetness. Because every ingredient here is naturally free of yeast and fermented additives, you don't have to scrutinize labels or swap anything out; it's clean from the start. The apple cider vinegar adds a subtle brightness without introducing any yeast-based concerns, and the arrowroot starch thickens the pan sauce into a glossy, spoonable finish. Searing the roast first builds that deep mahogany crust that makes the whole dish taste like it came from a proper Sunday kitchen, not a slow cooker. Eight hours on low does the heavy lifting while you go about your day, and what you come back to is fork-tender beef that practically melts when you look at it. It's the kind of one-pot meal that feels indulgent and nourishing at the same time.
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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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