Seed Oil Free Cranberry-Orange Pot Roast Soup

Total time3 hr 30 min

Prep time20 min

Cook time3 hr 10 min

Seed Oil Free Cranberry-Orange Pot Roast Soup

This is the kind of soup that makes your whole kitchen smell like a holiday and a Sunday roast had a very good idea together. Chunks of beef chuck are seared in coconut oil until deeply browned, then slow-simmered with cranberry juice, fresh orange, bone broth, and warming spices like turmeric and Ceylon cinnamon until the meat is fall-apart tender and the broth is rich and complex. Carrots, parsnips, and sweet potato round out the pot, and a final stir of fresh cranberries adds a bright, jammy tartness that keeps every spoonful interesting. Avoiding industrially processed cooking oils can be genuinely tricky in hearty, braise-style recipes, but this one leans entirely on coconut oil and clean, whole-food ingredients from start to finish. There are no shortcuts that sneak in canola or soybean oil — just honest fat, real broth, and produce. The apple cider vinegar and honey balance the tartness of the cranberry juice beautifully, so the flavor profile feels layered and intentional rather than simply sweet or sour. It's the kind of deeply nourishing bowl that rewards a little patience, and it tastes even better the next day once the broth has had time to settle and deepen.

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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
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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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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