Citric Acid Free Maple & Apple Cider Pot Roast Soup
This hearty, slow-simmered soup is the kind of bowl that makes the whole house smell incredible — deeply savory beef, sweet root vegetables, and a broth that's rich with warmth from turmeric, ginger, and fresh herbs. Avoiding citric acid can be genuinely tricky with packaged broths, canned goods, and pre-made sauces that sneak it in as a preservative, but every ingredient here is straightforward and easy to verify. The sweetness in the broth comes from pure maple syrup and apple cider vinegar, which add a gentle tang and depth without any hidden additives. Coconut aminos stand in for soy sauce and bring a savory, umami backbone that ties everything together beautifully. Searing the beef in batches before the long simmer is what builds that deep, pot-roast-style flavor you'd expect from something that cooked all day. Carrots, parsnips, and sweet potatoes go in later so they stay tender without turning to mush, making every spoonful satisfying and substantial. Finish it with a handful of fresh parsley and you've got a comforting, crowd-pleasing meal that doesn't ask you to compromise on flavor or safety.
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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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