Gelatin Free Apple & Sage Pot Roast Soup
This is the kind of soup that makes the whole house smell like a Sunday well spent. Seared beef chuck builds a deep, savory base, while Granny Smith apples and a touch of Ceylon cinnamon add a subtle warmth that keeps every spoonful interesting. Sweet potatoes and parsnips round out the bowl with hearty, earthy sweetness, and fresh sage stirred in at the end gives it that unmistakable autumn-herb finish. Every ingredient here is naturally free of animal-derived thickeners or setting agents — no hidden additives, no gelatin-based stock cubes, just honest whole foods and a rich bone broth that does all the heavy lifting. The apple cider vinegar deglaze is a small step that pays off big, lifting all those caramelized bits from the bottom of the pot into the broth where they belong. It's a deeply satisfying one-pot meal that proves you don't need any shortcuts or mystery ingredients to get a bowl this good.
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Learn more →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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