Hazelnut Free Maple & Apple Cider Pot Roast Soup
This is the kind of soup that makes the whole house smell incredible — deep, savory broth layered with the warmth of fresh thyme and rosemary, a gentle sweetness from pure maple syrup, and a bright lift from apple cider vinegar. The beef chuck is seared in batches until deeply browned before a long, slow simmer transforms it into something that practically falls apart at the touch of a fork. Carrots, parsnips, and sweet potatoes round out the pot with hearty, earthy sweetness that soaks up every bit of that rich bone broth. Ground turmeric and ginger add a subtle warmth without overpowering the cozy, pot-roast-style soul of the dish. For anyone navigating tree nut allergies, this recipe is completely built around whole, straightforward ingredients — no nut-based oils, pastes, or garnishes anywhere in sight. Coconut aminos bring a quiet depth to the broth that ties everything together beautifully. Finish each bowl with a handful of fresh parsley and you have a meal that feels genuinely special with very little fuss.
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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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