Barley Free Maple & Apple Cider Pot Roast Soup
This is the kind of slow-cooked, deeply satisfying soup that makes the whole house smell incredible from the moment the beef hits the pot. Chunks of chuck roast are seared until deeply browned, then simmered low and slow in bone broth with a clever combination of apple cider vinegar and pure maple syrup that gives the broth a subtle sweet-tart depth you won't find in a standard pot roast recipe. Carrots, parsnips, and sweet potatoes join partway through, soaking up all that savory, herb-laced liquid until they're completely tender and practically melting. Fresh thyme and rosemary do the heavy lifting on aromatics, while turmeric and ginger add a gentle warmth that rounds everything out beautifully. Coconut aminos stand in for soy sauce, keeping the umami richness without any grain-derived ingredients — so every component in the pot is naturally free of barley and the hidden grain additives that can sneak into store-bought broths and sauces. It's a genuinely hearty, nourishing bowl that works just as well for a cozy weeknight dinner as it does for feeding a crowd on a cold weekend afternoon.
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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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