Cinnamon 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 — but built entirely without cinnamon, which sneaks into far more cozy autumn recipes than most people realize. The flavor here comes from a clever combination of turmeric, ginger, fresh thyme, and rosemary, giving the broth warmth and complexity without that familiar spice. A splash of apple cider vinegar and a drizzle of pure maple syrup round out the broth with a subtle sweet-tart depth that feels completely natural alongside the beef and vegetables. Searing the chuck roast in batches before the long simmer is the move that makes this soup taste like it cooked all day — because it basically does, and every minute is worth it. Carrots, parsnips, and sweet potatoes go in during the final stretch so they stay tender without turning to mush, soaking up all that rich bone broth along the way. A handful of fresh parsley at the end brightens the whole bowl just before serving. It's the kind of soup that makes the whole house smell incredible and has everyone asking for seconds before they've finished their first bowl.
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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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