Capsaicin 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 trace of heat-producing ingredients. The combination of maple syrup and apple cider vinegar gives the broth a subtle sweet-tart balance that feels genuinely sophisticated, while bone broth and coconut aminos build a rich, umami-forward depth that tastes like it simmered all day (because it did). Carrots, parsnips, and sweet potatoes soak up every bit of that fragrant liquid, making each spoonful satisfying in the most comforting way possible. For anyone avoiding capsaicin, finding a bold, flavorful soup that doesn't rely on chili, pepper flakes, or hot sauce to taste interesting can feel like a real challenge — this one solves that completely. The warmth here comes entirely from turmeric, ginger, fresh thyme, and rosemary, which layer beautifully without any burn. Searing the beef in batches before the long simmer is the move that takes this from good to genuinely great, building a caramelized crust that enriches the entire pot. Finish with a handful of fresh parsley and you've got a bowl that looks as good as it tastes.
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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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