Macadamia Free Maple & Apple Cider Pot Roast Soup
This is the kind of slow-cooked, deeply savory soup that makes the whole house smell incredible from the moment the beef hits the pot. Chunks of tender chuck roast simmer low and slow in bone broth alongside sweet potatoes, carrots, and parsnips, building a broth that's rich, hearty, and just a little sweet from a touch of maple syrup and apple cider vinegar. Ground turmeric and ginger add a subtle warmth that rounds everything out without overpowering the natural sweetness of the root vegetables. The coconut aminos bring a gentle umami depth that ties the whole pot together beautifully. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. Searing the beef in batches before the long simmer is the move that takes this from good to genuinely restaurant-worthy, developing a crust that adds serious flavor to the finished broth. Finish each bowl with a handful of fresh parsley and you've got a complete, comforting meal that feels like a Sunday pot roast and a cozy soup all at once.
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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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