Artificial Food Coloring Free Cranberry-Orange Pot Roast Soup

Total time3 hr 30 min

Prep time20 min

Cook time3 hr 10 min

Artificial Food Coloring Free Cranberry-Orange Pot Roast Soup

This hearty, slow-simmered soup is the kind of cold-weather bowl that makes you want to stay in the kitchen all afternoon. Tender chunks of beef chuck braise low and slow in a broth built from 100% unsweetened cranberry juice, fresh orange zest and juice, and additive-free bone broth — every drop of color and flavor comes straight from real ingredients, nothing artificial in sight. Ground turmeric and Ceylon cinnamon give the broth a warm, golden depth, while fresh ginger and garlic add a gentle aromatic backbone that builds as it cooks. Carrots, parsnips, and sweet potato go in halfway through, soaking up all that tangy-sweet braising liquid until they're perfectly fork-tender. Fresh cranberries are stirred in near the end, bursting open to deepen the broth and add a bright, jammy tartness that balances the richness of the beef. For anyone navigating labels and ingredient lists on store-bought soups and broths, this recipe keeps things clean by calling specifically for 100% juice and additive-free bone broth — no mystery ingredients, no shortcuts. Finish it with a handful of fresh parsley and you've got a showstopper soup that tastes like it took all day, because honestly, it kind of did.

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Ingredients

6 servings

For the soup

2 lb beef chuck roast, cut into 2-inch chunks
1 tsp fine sea salt, plus more to taste
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, roughly chopped
4 cloves garlic, minced
1 tbsp fresh ginger, finely grated
½ tsp ground turmeric
¼ tsp ground ceylon cinnamon
1 cup unsweetened cranberry juice (100% juice, no additives)
1 tbsp apple cider vinegar
1 tbsp honey
1 large orange, zested juice and juiced (about ⅓ cup juice)
4 cups bone broth (homemade or additive-free, no pepper)
3 medium carrots, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
1 medium sweet potato, peeled and cut into 1-inch cubes
1 cup fresh or frozen cranberries
3 sprigs fresh thyme
2 sprigs fresh rosemary

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the beef chunks dry with paper towels and season all over with 1 tsp fine sea salt. Heat the coconut oil in a 6-quart Dutch oven over medium-high heat until shimmering.
2
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 repeat with the remaining pieces.

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