Artificial Flavors Free Maple & Apple Cider Pot Roast Soup

Total time3 hr

Prep time20 min

Cook time2 hr 40 min

Artificial Flavors Free Maple & Apple Cider Pot Roast Soup

This is the kind of soup that makes your whole kitchen smell like a Sunday well spent — deeply savory beef, sweet root vegetables, and a broth that's layered with warmth from fresh thyme, rosemary, and a whisper of turmeric and ginger. The magic here comes from real, recognizable ingredients: pure maple syrup for a gentle sweetness, apple cider vinegar for brightness, and coconut aminos in place of anything that might sneak in unwanted additives. Every single flavor in the pot comes from something you can actually see and name, which is exactly what makes this recipe so satisfying to cook. Searing the beef in batches before the long, slow simmer builds that rich, caramelized depth that shortcuts simply can't replicate. Carrots, parsnips, and sweet potatoes go in during the final stretch so they stay tender without turning to mush, soaking up all that apple-and-herb-scented broth along the way. A handful of fresh parsley at the end keeps things bright and fresh. It's hearty, wholesome comfort food that doesn't ask you to compromise on a single thing.

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Ingredients

6 servings

For the soup

2 lb beef chuck roast, cut into 1 ½-inch cubes
1 ½ tsp fine sea salt, divided
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, 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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