BHA & BHT Free Cranberry-Orange Pot Roast Soup

Total time3 hr 30 min

Prep time20 min

Cook time3 hr 10 min

BHA & BHT Free Cranberry-Orange Pot Roast Soup

This hearty, slow-simmered soup brings together tender braised beef chuck, sweet root vegetables, and a bright, tangy broth built on cranberry juice, fresh orange, and bone broth — and every single ingredient is chosen with clean-label cooking in mind. BHA and BHT are synthetic preservatives that sneak into a surprising number of packaged broths, juices, and cooking fats, but this recipe sidesteps all of that by calling for 100% unsweetened cranberry juice with no additives, additive-free bone broth, and coconut oil in place of processed fats. The result is a deeply flavored, warming bowl that doesn't require any label-squinting at the grocery store. Searing the beef in batches builds a rich, caramelized base, and the long, low simmer coaxes the chuck roast into fork-tender, shreddable pieces that melt right into the broth. Fresh ginger, Ceylon cinnamon, and turmeric layer in warmth and complexity, while the whole cranberries stirred in at the end burst open and give the soup a gorgeous ruby depth. Carrots, parsnips, and sweet potato round everything out into a genuinely satisfying one-pot meal that feels festive enough for a cold-weather dinner but simple enough for a Sunday afternoon. Finish it with a handful of fresh parsley and you've got a bowl that's as beautiful as it is reassuringly clean.

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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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