Pistachio Free Cranberry-Orange Pot Roast Soup
This is the kind of slow-cooked, deeply warming soup that makes the whole house smell incredible from the moment the beef hits the pot. Chunks of chuck roast are seared until deeply browned, then braised low and slow in a broth built from cranberry juice, fresh orange, honey, and apple cider vinegar — a combination that sounds unexpected but delivers a rich, slightly tart, beautifully balanced flavor. Turmeric and Ceylon cinnamon add gentle warmth without overpowering the fruit-forward base, while carrots, parsnips, and sweet potato soak up every bit of that savory-sweet broth as they turn perfectly tender. Fresh cranberries are stirred in near the end, bursting open to deepen the color and add little pops of brightness throughout. For anyone navigating tree nut allergies, this recipe is naturally free of any nut-based ingredients — every component is straightforward and easy to verify, from the coconut oil used for searing to the additive-free bone broth. It's a genuinely satisfying one-pot meal that works just as well for a cozy weeknight dinner as it does for feeding a crowd on a cold weekend afternoon.
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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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