Honey Free Maple & Apple Cider Pot Roast Soup
This is the kind of deeply satisfying, slow-simmered soup that makes the whole kitchen smell incredible — rich beef, sweet root vegetables, and a broth that tastes like it's been going all day. The sweetness here comes entirely from pure maple syrup and apple cider vinegar, making it a genuinely great option for anyone avoiding honey without sacrificing any of that complex, slightly sweet depth you'd expect from a classic pot roast. Coconut aminos add a subtle savory backbone, while turmeric and ginger give the broth a gentle warmth that keeps every spoonful interesting. Searing the beef in batches before the long simmer is the move that builds real flavor — don't skip it. Carrots, parsnips, and sweet potatoes go in later so they stay tender without turning to mush, and the bone broth ties everything together into something genuinely nourishing. A handful of fresh parsley at the end brightens the whole bowl. This is cold-weather cooking at its most comforting.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!