Celery Free Cranberry-Orange Pot Roast Soup
This hearty, slow-simmered soup brings all the comfort of a classic pot roast together with a bright, tangy twist from cranberry juice, fresh orange, and warm spices. The beef chuck is seared until deeply browned before it braises low and slow, building a rich, layered broth that tastes like it took far more effort than it actually did. Chunks of carrot, parsnip, and sweet potato soak up every bit of that fragrant, spiced liquid, while whole cranberries burst in at the end to add little pops of tartness throughout. Ceylon cinnamon, turmeric, and fresh ginger give the broth a gently warming depth that feels cozy without being heavy. For anyone navigating a celery-free kitchen, this recipe is a genuine win — there's no mirepoix base, no celery seed, and no store-bought broth shortcuts that might sneak it in, just clean, additive-free ingredients from start to finish. The orange zest and apple cider vinegar keep the whole thing from feeling too rich, cutting through the collagen-thick broth in the best possible way. Ladle it into a deep bowl, scatter over some fresh parsley, and you've got a showstopper of a weeknight dinner.
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Learn more →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
- 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 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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