Eggless Cranberry-Orange Pot Roast Soup
This is the kind of soup that makes your whole kitchen smell like a holiday and a Sunday dinner collided in the best possible way. Chunks of beef chuck are seared until deeply browned, then slow-simmered with cranberry juice, fresh orange zest, warm Ceylon cinnamon, and turmeric until the meat is fall-apart tender and the broth turns a rich, jewel-toned color. Carrots, parsnips, and sweet potato soak up all that savory-tart goodness, and a final handful of fresh cranberries bursts into the broth at the end to brighten every spoonful. The whole thing is completely free of eggs at every stage — no binders, no egg-based thickeners, nothing hidden — just honest, whole ingredients doing all the heavy lifting. Coconut oil handles the searing, bone broth builds the body, and honey and apple cider vinegar balance the tartness without any shortcuts that could sneak in unwanted ingredients. It's a genuinely satisfying, deeply flavored bowl that doesn't ask you to compromise on richness or comfort.
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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 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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