Nitrate & Nitrite Free Maple & Apple Cider Pot Roast Soup
This is the kind of soup that makes the whole house smell incredible — deeply savory beef, sweet root vegetables, and a broth with just enough warmth from turmeric and ginger to feel like a proper cold-weather meal. The magic here is in the layering: a hard sear on the chuck roast builds a rich, caramelized base, and then a long, slow simmer in bone broth does the rest of the heavy lifting. Apple cider vinegar and pure maple syrup bring a subtle sweet-tart balance that makes the broth genuinely craveable, while coconut aminos add depth without any of the additives hiding in conventional soy sauce or Worcestershire. Every ingredient in this recipe is naturally free of cured or processed meats, which means you're not navigating labels or worrying about what's lurking in a store-bought broth packet. Carrots, parsnips, and sweet potatoes go in during the final stretch so they stay tender without turning to mush, and by the time the beef is falling apart at the fork, everything has melded into something that tastes like it simmered all day. Finish with a handful of fresh parsley and you've got a bowl that's as beautiful as it is satisfying.
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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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