Citrus Free Maple & Apple Cider Pot Roast Soup
This is the kind of deeply satisfying, slow-cooked comfort food that makes the whole house smell incredible from the moment the beef hits the pot. Tender chunks of seared chuck roast, sweet potatoes, carrots, and parsnips all simmer low and slow in a rich bone broth until everything is fall-apart soft and full of flavor. The combination of maple syrup and apple cider vinegar gives the broth a subtle sweet-tangy depth that feels almost like a glaze, while fresh thyme, rosemary, turmeric, and ginger round it out with warmth and complexity. For anyone navigating citrus-free cooking, this recipe is a genuine win — the apple cider vinegar delivers that bright, acidic lift that so many soups rely on citrus juice to provide, without a drop of lemon or orange anywhere in sight. Coconut aminos add a gentle savory note in the background, and coconut oil handles the searing beautifully. There are no hidden citrus-derived ingredients to second-guess, just clean, whole-food pantry staples doing exactly what they should. Finish each bowl with a handful of fresh parsley and you have a hearty, nourishing meal that genuinely does not ask you to compromise on anything.
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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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