Chestnut Free Cranberry-Orange Pot Roast Soup
This is the kind of slow-cooked, deeply savory soup that makes the whole house smell incredible from the moment the beef hits the hot pan. Chunks of beef chuck are seared until deeply browned, then braised low and slow in a broth built from cranberry juice, fresh orange, bone broth, and warm spices — the result is rich, slightly tangy, and layered in a way that feels genuinely special. Carrots, parsnips, and sweet potato soak up all that flavor as they simmer to tenderness, while fresh cranberries stirred in near the end add little bursts of tartness that balance the savory depth beautifully. Ceylon cinnamon and turmeric give the broth a subtle warmth without tipping into sweetness, and the apple cider vinegar keeps everything bright and balanced. For anyone navigating tree nut restrictions, this recipe is naturally free of chestnuts and any chestnut-derived ingredients — every component is straightforward and easy to verify. It's the kind of meal that rewards patience, and the fork-tender beef that falls apart after hours of gentle simmering is absolutely worth the wait.
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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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