Brazil Nut Free Maple & Apple Cider Pot Roast Soup
This is the kind of soul-warming pot that makes the whole house smell incredible from the moment the beef hits the pan. Deeply seared chuck roast gets a long, slow simmer in bone broth with a splash of apple cider vinegar and a drizzle of pure maple syrup — that sweet-tart balance is what sets this apart from a standard pot roast situation. Carrots, parsnips, and sweet potatoes go in halfway through, so they stay tender without turning to mush, and warm spices like turmeric and ginger give the broth a subtle, earthy depth that keeps every spoonful interesting. Coconut aminos add a gentle savory note in place of soy sauce, so the whole pot stays clean and free from common allergen concerns you might run into with store-bought soups or seasoning packets. Every ingredient here is straightforward and naturally free from tree nut worries — no hidden additives, no complicated swaps required. Finish it with a handful of fresh parsley and you've got a bowl that looks and tastes like it took serious effort, even though the stove does most of the work.
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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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