Shellfish Free Cranberry-Orange Pot Roast Soup
This is the kind of soup that makes your whole kitchen smell like a holiday feast, with warm spices, citrus brightness, and deeply savory beef all mingling together in one pot. Chunks of chuck roast are seared until deeply browned, then slow-simmered with cranberry juice, fresh orange zest, turmeric, and Ceylon cinnamon until the meat is fall-apart tender and the broth is rich and complex. Hearty root vegetables — carrots, parsnips, and sweet potato — join the pot partway through, soaking up all that fragrant liquid as they cook down to buttery softness. Fresh cranberries are stirred in near the end, bursting open to add a gentle tartness that balances the honey and citrus beautifully. Every ingredient here is straightforward and easy to verify, so there's no need to second-guess labels or worry about hidden seafood-derived additives sneaking into your bowl. It's a genuinely satisfying cold-weather meal that feels special enough for a Sunday dinner but comes together in a single Dutch oven with minimal fuss.
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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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