Dairy Free Maple & Apple Cider Pot Roast Soup
This is the kind of pot roast that makes the whole house smell incredible — deeply savory with a subtle sweetness that comes from real maple syrup and apple cider vinegar working together in the broth. Chunks of beef chuck are seared until deeply browned before slow-simmering in bone broth, which builds a rich, full-bodied base without a drop of cream or butter in sight. Coconut oil handles the searing duties, and coconut aminos add that umami depth you'd normally chase with Worcestershire, keeping everything completely free of dairy at every step. Carrots, parsnips, and sweet potatoes go in partway through so they turn perfectly tender without turning to mush, soaking up all that fragrant thyme, rosemary, turmeric, and ginger along the way. The result is a bowl that eats like a Sunday pot roast but in soup form — hearty, warming, and genuinely satisfying. A handful of fresh parsley on top at the end brightens the whole thing and makes it feel just a little fancy for something so effortless to pull together.
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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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