Citrus Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

This is the kind of soup that makes the whole house smell incredible — deeply savory beef, warm spices, and a subtle sweetness from Granny Smith apples and sweet potatoes all simmering together in rich bone broth. The apple cider vinegar does the heavy lifting here as the acidic component, so there's no need for any citrus juice or zest to brighten the flavors, making it a genuinely safe and satisfying option for anyone avoiding oranges, lemons, and their relatives. Chunks of parsnip and carrot add hearty body, while Ceylon cinnamon, turmeric, and fresh ginger give the broth a warmth that feels almost medicinal in the best possible way. The beef chuck is seared hard before it ever hits the liquid, building a deep, caramelized fond that gets scraped right into the broth with a splash of vinegar — that's where the real depth comes from. Fresh sage stirred in at the end adds an herby, slightly earthy finish that ties everything together beautifully. It's a one-pot meal that eats like a Sunday project but rewards every minute of the simmer.

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Ingredients

6 servings

2 lb beef chuck roast, cut into 1 ½-inch cubes
1 ½ tsp fine sea salt, divided
2 tbsp coconut oil
1 medium yellow onion, diced
3 medium carrots, peeled and cut into ½-inch rounds
3 stalks celery, sliced ½-inch thick
4 cloves garlic, minced
2 medium granny smith apples, peeled, cored, and cut into ¾-inch chunks
1 tbsp apple cider vinegar
1 tsp fresh ginger, grated
½ tsp ground turmeric
¼ tsp ceylon cinnamon
6 cups bone broth
2 medium parsnips, peeled and cut into ¾-inch chunks
2 medium sweet potatoes, peeled and cut into ¾-inch chunks
8 fresh sage leaves, thinly sliced, plus more for garnish
2 sprigs fresh thyme

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with 1 tsp of the salt.
2
Heat the coconut oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.

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