Chestnut Free Maple & Apple Cider Pot Roast Soup
This is the kind of slow-cooked comfort food that makes the whole house smell incredible — deep, savory broth layered with a gentle sweetness from pure maple syrup and apple cider vinegar. Tender chunks of beef chuck are seared until deeply browned before simmering low and slow in bone broth, which builds a rich, full-bodied base that no store-bought shortcut can replicate. Carrots, parsnips, and sweet potatoes go in partway through, soaking up all that flavor while staying perfectly tender rather than turning to mush. A touch of turmeric and ginger adds warmth without overwhelming the dish, and coconut aminos rounds out the savory depth in a way that feels quietly complex. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-reading anxiety or cross-contamination guesswork to navigate — just clean, wholesome cooking from start to finish. A handful of fresh parsley over the top at the end brightens everything up and makes it look 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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