Cashew 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. Tender chunks of seared chuck roast simmer low and slow in a rich bone broth spiked with apple cider vinegar and a touch of maple syrup, creating a broth that's savory, subtly sweet, and layered with warmth from turmeric and ginger. Carrots, parsnips, and sweet potatoes join the pot partway through, soaking up all that flavor until they're completely melt-in-your-mouth tender. Coconut aminos add a gentle depth without any soy, and coconut oil handles the searing beautifully — so every ingredient here is straightforward and easy to verify. For anyone navigating tree nut allergies, this recipe is a genuine relief: there's no cream, no nut-based thickener, and no ambiguous pantry shortcuts — just honest, whole-food ingredients doing all the heavy lifting. A handful of fresh parsley on top at the end brightens everything up and makes it look as good as it tastes. This is the kind of bowl you'll want to make on a Sunday and eat all week.
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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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