Gluten Free Maple & Apple Cider Pot Roast Soup
This hearty, slow-simmered soup is the kind of bowl that makes you want to pull a blanket over your lap and forget the rest of the day exists. Tender chunks of beef chuck, sweet potatoes, carrots, and parsnips all come together in a rich bone broth that gets a surprising lift from pure maple syrup and apple cider vinegar — a combination that sounds unexpected but tastes deeply savory with just a whisper of sweetness. Coconut aminos stand in for soy sauce, keeping the whole pot naturally free from gluten without sacrificing any of that umami depth. Every ingredient here is straightforwardly whole-food, so there are no hidden grains or sneaky thickeners to worry about — the broth gets its body from the slow-cooked collagen in the beef and the starchy vegetables breaking down over time. Searing the beef in batches before the long simmer is the move that makes this taste like something that took all day, even if your hands-on time is minimal. A pinch of turmeric and ground ginger woven through the base adds warmth and a subtle golden hue that makes the finished bowl look as good as it tastes. Finish with a handful of fresh parsley and you have a deeply satisfying, cold-weather 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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