Oats Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

This hearty, slow-simmered soup is the kind of bowl that makes you want to pull a blanket over your lap and eat by the window. Chunks of beef chuck are seared until deeply browned, then braised low and slow in bone broth alongside sweet potatoes, parsnips, carrots, and tart Granny Smith apples — a combination that sounds unexpected but tastes completely natural together. A touch of Ceylon cinnamon, turmeric, and fresh ginger gives the broth a warmth that's subtle and complex without veering into anything sweet or spiced-dessert territory. Fresh sage stirred in at the end adds an earthy, savory note that ties the whole pot together beautifully. Every ingredient here is naturally grain-free, so there's no need to audit labels or swap anything out — the recipe just works as written. The apple cider vinegar deglaze lifts all those caramelized bits from the bottom of the pot, which means every spoonful carries that deep, roasted flavor you'd expect from a proper Sunday pot roast. It's a genuinely satisfying one-pot meal that delivers big on comfort without any compromise.

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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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