Mustard Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

Mustard Free Apple & Sage Pot Roast Soup

This hearty, warming soup is the kind of meal that makes the whole kitchen smell incredible — deeply savory beef, sweet apple, earthy root vegetables, and a whisper of sage and cinnamon all simmering together in rich bone broth. The beef chuck is seared in batches until deeply browned before it ever hits the broth, which builds a serious flavor foundation that you can actually taste in every spoonful. Granny Smith apples might sound unexpected in a pot roast-style soup, but they mellow beautifully during the long simmer, adding a gentle sweetness that balances the turmeric and ginger without tasting fruity or out of place. Parsnips and sweet potatoes round out the bowl with satisfying, starchy bulk, so this is a full meal on its own. For anyone navigating condiment and spice labels at the grocery store, this recipe keeps things clean and straightforward — every ingredient is whole and easy to verify, with no blended seasonings or packaged shortcuts that could hide unwanted additives. The fresh sage goes in right at the end, just long enough to wilt and bloom into the broth without losing its herbal brightness. Ladle it into deep bowls with a scatter of parsley and you have something that feels genuinely special for a weeknight dinner.

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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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