Pecan Free Cranberry-Orange Pot Roast Soup
This hearty, slow-simmered soup brings together tender braised beef, root vegetables, and a bright, tangy broth that tastes like the best parts of a holiday roast in bowl form. The combination of cranberry juice, fresh orange zest, and a touch of honey creates a deeply savory-sweet base that feels both warming and unexpected. Searing the beef in coconut oil before the long simmer builds a rich, caramelized foundation, while Ceylon cinnamon and turmeric add gentle warmth without overpowering the natural flavors of the broth. Carrots, parsnips, and sweet potato soak up every bit of that fragrant liquid as they cook down to fork-tender perfection. Fresh cranberries are stirred in near the end, bursting open to add little pops of tartness and a gorgeous deep color to the finished soup. For anyone navigating tree nut concerns, this recipe is naturally free of them — every ingredient is straightforward and easy to verify, with no sauces or spice blends that might sneak in unwanted additions. A scatter of fresh parsley at the end keeps things bright, and the whole pot is the kind of meal that makes the kitchen smell absolutely incredible.
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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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