Black Pepper Free Maple & Apple Cider Pot Roast Soup
This hearty, slow-simmered soup delivers everything you love about a classic pot roast — fall-apart beef, tender root vegetables, and a deeply savory broth — without a single crack of black pepper in sight. The flavor does not suffer one bit, because maple syrup and apple cider vinegar bring a gentle sweet-tart balance that makes the broth genuinely craveable, while turmeric and ginger add warmth and depth in their place. Searing the beef in coconut oil before the long simmer builds that rich, caramelized foundation that makes the whole pot taste like it has been going all day. Carrots, parsnips, and sweet potatoes soak up the bone broth as they cook down, turning buttery soft and almost melting into the soup by the time it is done. Coconut aminos add a quiet savory note that rounds everything out without any soy or wheat to worry about. For anyone navigating a sensitivity to black pepper, this is the kind of recipe that proves you are not giving anything up — you are just cooking smarter. Finish each bowl with a handful of fresh parsley and you have a meal that feels like pure comfort from the first spoonful.
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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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