Gelatin Free Cranberry-Orange Pot Roast Soup
This hearty, slow-simmered soup brings together tender braised beef, sweet root vegetables, and a bright, tangy broth built on cranberry juice, fresh orange, and warming spices like turmeric and Ceylon cinnamon. The result is something deeply savory with just enough fruit-forward acidity to keep every spoonful interesting — it tastes like a Sunday pot roast decided to become something even more comforting. Many store-bought broths and packaged soups sneak in gelatin or additives, so using a clean, additive-free bone broth here keeps the whole pot worry-free from the start. The beef chuck is seared in coconut oil until deeply browned, then simmered low and slow until it reaches that fork-tender, pull-apart texture that makes a broth this rich feel almost effortless. Fresh cranberries are stirred in near the end, bursting open and deepening the color of the broth into something genuinely beautiful. Carrots, parsnips, and sweet potato round out the bowl with natural sweetness and enough substance to make this a full, satisfying meal. A handful of fresh parsley on top is optional, but it adds a clean, herby finish that ties the whole thing together.
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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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