Wheat Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

This hearty, deeply savory soup is the kind of bowl that makes you want to pull a blanket over your lap and stay there all afternoon. Seared beef chuck gets low-and-slow tender in a rich bone broth base, surrounded by sweet potatoes, parsnips, carrots, and chunks of tart Granny Smith apple that melt into the broth and add a subtle brightness you won't expect but absolutely won't want to leave out. Fresh sage, thyme, and a warm hit of Ceylon cinnamon and turmeric give the whole pot an almost autumnal depth that feels far more complex than the ingredient list suggests. Every component here is naturally free of wheat — the thickening comes from the starchy sweet potatoes and parsnips breaking down into the broth, so there's no flour, no roux, and no substitutions required. A splash of apple cider vinegar lifts the richness of the seared meat and helps deglaze all those caramelized bits from the bottom of the pot, which is where a huge amount of flavor lives. This is a genuinely satisfying, one-pot meal that doesn't feel like it's missing anything — just real ingredients doing exactly what they're supposed to do.

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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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