Almond Free Maple & Apple Cider Pot Roast Soup
This is the kind of pot roast that makes your whole kitchen smell like a Sunday well spent. Beef chuck gets seared until deeply browned, then slow-simmered in bone broth with apple cider vinegar and a touch of pure maple syrup — that sweet-savory balance is genuinely hard to stop eating. Carrots, parsnips, and sweet potatoes go in halfway through so they come out perfectly tender without turning to mush, and warm spices like turmeric and ginger give the broth a subtle depth that feels almost luxurious. Coconut aminos add a gentle umami note in place of soy sauce, keeping everything clean and straightforward without sacrificing any richness. For anyone navigating nut-free cooking, this recipe is naturally free of almonds and almond-derived ingredients — no swaps needed, no label-scanning required. Every ingredient here is exactly what it sounds like, which makes it a genuinely stress-free cook. Finish each bowl with a handful of fresh parsley and you've got a hearty, deeply satisfying meal that tastes like it took far more effort than it did.
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Learn more →Ingredients
6 servings
For the soup
- 2 lb beef chuck roast, cut into 1 ½-inch cubes
- 1 ½ tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 6 cups bone broth
- 2 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
- 1 tbsp coconut aminos
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 tsp of the salt.
- 2
Heat the coconut oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. 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 set aside.
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