Gelatin 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 rich, deeply savory broth — all in a single bowl. The combination of apple cider vinegar and pure maple syrup gives the broth a subtle sweet-tart depth that feels genuinely special, while turmeric and ginger add a gentle warmth that builds beautifully over the long simmer. Bone broth forms the backbone of the liquid, so the soup develops a naturally full-bodied texture without relying on any thickeners or gelling agents that can sneak into store-bought stocks and packaged seasonings. Coconut aminos and coconut oil keep everything clean and straightforward, and every ingredient on the list is exactly what it says it is — no hidden additives to second-guess. Searing the beef in batches before the long braise is the move that takes this from good to genuinely craveable, locking in color and flavor that carries through every spoonful. Carrots, parsnips, and sweet potatoes go in during the final stretch so they stay tender without turning to mush, soaking up all that maple-cider-herb broth as they cook. Finish with a handful of fresh parsley and you have a bowl that looks as good as it tastes.
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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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