Gluten 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 like a Sunday well spent. Seared beef chuck gets deeply browned in coconut oil before simmering low and slow in bone broth until it's fall-apart tender — the kind of texture that only comes from patience and a good heavy pot. Granny Smith apples, sweet potatoes, and parsnips melt into the broth alongside warm spices like Ceylon cinnamon, turmeric, and fresh ginger, creating a savory-sweet depth that feels genuinely unexpected in a bowl of soup. Fresh sage stirred in at the end adds an herby, almost floral note that ties everything together beautifully. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-checking required — just real, whole foods doing all the heavy lifting. It's hearty enough to be a full meal on its own, and the leftovers somehow taste even better the next day.

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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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