Nitrate & Nitrite Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

Nitrate & Nitrite Free Apple & Sage Pot Roast Soup

This is the kind of soup that makes the whole house smell like a cozy autumn afternoon — deeply savory beef, sweet apple, earthy root vegetables, and a whisper of sage and cinnamon all simmering together in one pot. The beef chuck is seared until genuinely browned before braising low and slow in bone broth, which builds the kind of rich, layered flavor that tastes like it took far more effort than it did. Granny Smith apples might sound unexpected in a pot roast situation, but they melt into the broth and add a gentle brightness that balances the heartiness of the parsnips and sweet potatoes beautifully. For anyone navigating processed meat concerns or trying to avoid cured and preserved ingredients, this recipe is built entirely from whole, fresh components — real beef, fresh aromatics, and nothing that raises a label-reading red flag. The Ceylon cinnamon, turmeric, and fresh ginger give the broth a subtle warmth without tipping into sweetness, while the sage stirred in at the end keeps everything grounded and savory. It's a genuinely satisfying one-pot meal that works just as well for a quiet weeknight as it does for feeding a crowd on a cold weekend.

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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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