Macadamia Free Cranberry-Orange Pot Roast Soup
This hearty, slow-simmered soup brings all the soul-warming comfort of a classic pot roast and wraps it in a bright, fruit-forward broth that feels genuinely special. Cranberry juice, fresh orange zest, and a handful of whole cranberries give the beef and root vegetables a tangy-sweet depth that you just don't get from a standard broth base. Ceylon cinnamon and turmeric add a gentle warmth without overpowering the savory richness of the seared chuck roast, which becomes fall-apart tender after a long, low simmer. Carrots, parsnips, and sweet potato round out the bowl with earthy sweetness, soaking up every bit of that deeply colored, complex broth. For anyone navigating nut-free cooking, this recipe is naturally free of tree nuts in every component — no swaps needed, no label-checking required. The whole thing comes together in a Dutch oven with straightforward pantry staples and fresh produce, making it as approachable as it is impressive. Finish each bowl with a handful of fresh parsley and you've got a showstopper that tastes like it took far more effort than it did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!