Chicken 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 all day. Tender chunks of beef chuck roast are seared until deeply browned, then braised low and slow in a broth built from cranberry juice, fresh orange, honey, and apple cider vinegar — a combination that sounds unexpected but tastes absolutely brilliant. Warm spices like turmeric and Ceylon cinnamon weave through the background, while chunky carrots, parsnips, and sweet potato soak up every bit of that rich, tangy broth. Fresh cranberries are stirred in near the end, bursting open and deepening the color and flavor in a way that feels almost too beautiful for a weeknight. The whole thing is built entirely around beef and produce, so there's no need to scan labels or swap anything out to keep it poultry-free — it's naturally there from the start. A finishing scatter of flat-leaf parsley brightens the bowl just before serving, though honestly it's stunning either way. This is the kind of recipe that earns a permanent spot in your cold-season rotation.
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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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