Xanthan Gum Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

Xanthan Gum Free Apple & Sage Pot Roast Soup

This hearty, warming soup is the kind of thing that makes the whole house smell incredible — deeply savory beef, sweet apple, earthy parsnip, and fragrant sage all simmering together in a rich bone broth. The beef chuck is seared in batches until deeply browned before anything else goes into the pot, which builds a serious flavor foundation that carries through every spoonful. Granny Smith apples might sound unexpected in a pot roast-style soup, but they mellow beautifully during the long simmer and add a subtle brightness that balances the richness of the meat. A touch of Ceylon cinnamon, turmeric, and fresh ginger round out the broth with gentle warmth without tipping into anything sweet or spiced-dessert territory. Every ingredient here is naturally whole and unprocessed, so there's no need to scan labels for hidden additives or stabilizers — the body of this broth comes entirely from the collagen in the bone broth and the slow-cooked vegetables. Fresh sage stirred in at the end keeps its herbal punch intact, making the finish feel bright and aromatic rather than muddy. It's a deeply satisfying bowl that works just as well for a cozy weeknight dinner as it does for meal-prepping a few days ahead.

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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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