BHA & BHT Free Maple & Apple Cider Pot Roast Soup
This hearty, slow-simmered pot roast soup is the kind of bowl that makes you want to pull on a sweater and stay in all day. Deeply browned beef chuck, sweet potatoes, carrots, and parsnips come together in a rich bone broth that gets a surprising lift from pure maple syrup and apple cider vinegar — a combination that balances savory and subtly sweet in the best possible way. Coconut aminos and warm spices like turmeric and ginger round out the broth without any of the synthetic preservatives that sneak into so many packaged flavor shortcuts. Every single ingredient here is whole and recognizable, which is exactly what makes this recipe such a reliable choice when you're avoiding BHA and BHT — no processed bouillon cubes, no shelf-stable flavor packets, just real food doing all the heavy lifting. The technique matters too: searing the beef in batches before the long, low simmer builds a depth of flavor that tastes like it took far more effort than it actually did. Fresh thyme and rosemary steep right in the pot, so the broth smells absolutely incredible as it cooks down. Finish each bowl with a handful of chopped flat-leaf parsley and you've got a genuinely stunning meal that's as clean as it is comforting.
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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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