Pregnancy Friendly Cranberry-Orange Pot Roast Soup
Warm, deeply savory, and brightened with citrus and tart cranberry, this slow-simmered pot roast soup is exactly the kind of nourishing bowl that feels like it was made with extra care — because it genuinely was. Beef chuck is seared until deeply browned before a long, low simmer in additive-free bone broth, which means you're getting rich collagen and real flavor without any mystery ingredients on a label. The recipe calls specifically for 100% unsweetened cranberry juice and homemade or additive-free broth with no pepper, which matters when you're being thoughtful about every single thing going into your body. Carrots, parsnips, and sweet potato add natural sweetness and a satisfying heartiness, while fresh ginger, turmeric, and Ceylon cinnamon bring gentle warmth without anything harsh or overpowering. The beef is cooked until it hits at least 195°F and shreds easily — so there's no guesswork about whether the meat is fully and safely done. A handful of fresh cranberries stirred in at the end burst into the broth and give the whole pot a gorgeous ruby depth that tastes as good as it looks. It's the kind of recipe you'll want to make on a slow Sunday and eat all week long.
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Learn more →Ingredients
6 servings
For the soup
- 2 lb beef chuck roast, cut into 2-inch chunks
Ingredient noteCook all meat thoroughly when pregnant.
- 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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