MSG 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 stay there all afternoon. Tender chunks of beef chuck, sweet potatoes, carrots, and parsnips all come together in a deeply savory broth that gets a surprising lift from pure maple syrup and apple cider vinegar — a combination that sounds unexpected but tastes completely natural. Coconut aminos stand in for soy sauce, delivering that rich, umami-forward depth without any of the additives that make conventional condiments a concern for people avoiding flavor enhancers. Every ingredient here is whole and straightforward, from the bone broth base to the fresh thyme and rosemary that perfume the pot as it simmers low and slow. The searing step is worth every extra minute — building a deep brown crust on the beef before braising is what gives the broth that complex, almost restaurant-quality flavor. A scatter of fresh flat-leaf parsley at the end brightens the whole thing just before serving. It's the kind of recipe that rewards patience and fills the kitchen with a smell that's genuinely hard to walk away from.
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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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