Paleo Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

Hearty, warming, and deeply satisfying, this pot roast soup is the kind of bowl that makes a cold evening feel like a gift. Searing the beef in coconut oil builds a rich, caramelized crust that pays off in every spoonful, and the long, slow simmer in bone broth coaxes the chuck roast into fork-tender, fall-apart perfection. Granny Smith apples might sound like a surprising addition to a savory soup, but they melt into the broth alongside parsnips and sweet potatoes, adding a gentle tartness that balances the earthy spices beautifully. Fresh sage stirred in at the end keeps the herb flavor bright rather than muddy, and the Ceylon cinnamon, turmeric, and ginger give the whole pot a subtle warmth that feels almost medicinal in the best possible way. Every ingredient here — from the apple cider vinegar to the bone broth — fits cleanly within a grain-free, whole-food approach, so there's no need to swap or substitute a thing. It's the kind of recipe that rewards patience, filling your kitchen with an aroma that will have everyone asking when dinner is ready.

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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
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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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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