Chicken Free Maple & Apple Cider Pot Roast Soup
This is the kind of pot roast that makes the whole house smell like a Sunday well spent. Tender beef chuck is seared until deeply browned, then slow-simmered in bone broth with a splash of apple cider vinegar and a drizzle of pure maple syrup — a combination that sounds unexpected but tastes like it was always meant to be. Carrots, parsnips, and sweet potatoes soak up that savory-sweet broth as they cook down to buttery softness, while fresh thyme and rosemary keep everything grounded and aromatic. Ground turmeric and ginger add a gentle warmth that rounds out the flavor without overpowering the richness of the beef. Coconut aminos bring a subtle depth in place of soy sauce, making this a great option for anyone navigating multiple dietary restrictions at once. Every single ingredient here is straightforward and easy to source, so there's no stress about hidden poultry-based additives sneaking into your broth or seasoning blends. Finish each bowl with a handful of fresh parsley and you've got a deeply satisfying, cold-weather meal that earns a permanent spot in the rotation.
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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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