Celery 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 — all in a single bowl. The combination of apple cider vinegar and pure maple syrup gives the broth a subtle sweet-tart depth that makes it taste like it's been cooking all day (because it has). Carrots, parsnips, and sweet potatoes soak up every bit of that flavor as they simmer low and slow alongside the beef, creating a soup that's genuinely satisfying from the first spoonful to the last. Bone broth, coconut aminos, and warming spices like turmeric and ginger round out the base without relying on any celery or celery-derived ingredients — so there's no need to swap anything out or second-guess the ingredient list. The technique is straightforward: sear the beef for serious color and flavor, build the aromatics, then let time do the heavy lifting. A handful of fresh parsley scattered on top at the end adds a bright, herby finish that cuts through the richness beautifully. This is the kind of recipe that fills the whole kitchen with an irresistible smell and has everyone asking when dinner is ready.

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