Paraben Free Cranberry-Orange Pot Roast Soup
This hearty, slow-simmered soup brings together tender braised beef, sweet root vegetables, and a bright, tangy broth that tastes like the best parts of a holiday roast transformed into a bowl. The combination of fresh cranberries, orange zest, and unsweetened cranberry juice gives the broth a gorgeous ruby depth that's both warming and surprisingly vibrant. For anyone navigating paraben-free eating, store-bought soups and broths are often a minefield of preservatives and additives — this recipe sidesteps all of that by calling for 100% juice, additive-free bone broth, and whole fresh ingredients from start to finish. Coconut oil handles the searing, while Ceylon cinnamon, turmeric, and fresh ginger layer in warmth without relying on any pre-mixed spice blends that might carry hidden extras. The beef chuck gets a proper long simmer — nearly two and a half hours total — so it breaks down into fork-tender, pull-apart pieces that soak up every bit of that cranberry-orange broth. Carrots, parsnips, and sweet potato round out the pot with natural sweetness and substance, making this a genuinely filling one-pot meal. A handful of fresh parsley stirred in at the end keeps everything tasting clean and bright right up to the last spoonful.
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!