Sesame Free Cranberry-Orange Pot Roast Soup
This is the kind of soup that makes the whole house smell like a holiday and a Sunday roast had a very good idea together. Chunks of beef chuck are seared until deeply browned, then slow-simmered with cranberry juice, fresh orange zest, warm Ceylon cinnamon, and turmeric until the meat is fall-apart tender and the broth turns this gorgeous, jewel-toned color. Carrots, parsnips, and sweet potato go in halfway through so they stay hearty without turning to mush, and a final handful of fresh cranberries adds little pops of tartness that balance the richness of the beef beautifully. For anyone navigating sesame restrictions, this recipe is genuinely stress-free — every ingredient is straightforward, and there are no sauces, pastes, or store-bought shortcuts that might sneak in hidden sesame oil or tahini. The depth of flavor comes entirely from the sear, the aromatics, and that long, low simmer, so you never feel like you're missing anything. Using additive-free bone broth and 100% cranberry juice keeps the ingredient list clean from start to finish. It's a bowl that feels special enough for a dinner party but honest enough for a cold weeknight when you just need something deeply satisfying.
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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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