Peanut Free Cranberry-Orange Pot Roast Soup
This is the kind of soup that makes the whole house smell incredible — deeply savory beef mingling with bright citrus, warm spice, and tart cranberry in a way that feels both festive and deeply comforting. Chunks of beef chuck are seared until genuinely browned, then slow-simmered with bone broth, cranberry juice, fresh orange zest, and a whisper of Ceylon cinnamon and turmeric until everything becomes impossibly tender and rich. Carrots, parsnips, and sweet potato join the pot halfway through, soaking up all that layered broth, and a final handful of fresh cranberries bursts open at the end to brighten the whole thing. For anyone navigating peanut concerns, this recipe is refreshingly straightforward — every ingredient is whole and identifiable, with coconut oil standing in for any nut-based fat and no sauces or spice blends that could hide unwanted additions. The real magic is in that long, low simmer: the beef breaks down to fork-tender shreds, the collagen melts into the broth, and the flavors knit together into something that tastes like it took far more effort than it did. Serve it with a scatter of fresh parsley and a deep bowl, because you're going to want every last drop.
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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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