Paleo Maple & Apple Cider Pot Roast Soup
This is cold-weather comfort food at its most satisfying — deeply savory beef, sweet root vegetables, and a broth that somehow manages to feel both rustic and a little bit special. The magic comes from a combination of bone broth, apple cider vinegar, and a touch of pure maple syrup, which together create a rich, slightly tangy, lightly sweet base that tastes like it simmered all day (because it did, in the best possible way). Coconut oil and coconut aminos keep everything grain-free and soy-free without sacrificing any of the depth you'd expect from a classic pot roast. Searing the beef in two batches before the long, slow simmer is the step that makes the broth taste genuinely extraordinary — don't skip it. Carrots, parsnips, and sweet potatoes go in later so they stay tender without turning to mush, and the turmeric and ginger add a subtle warmth that rounds out every spoonful. It's the kind of bowl that makes you feel like you've done something really right in the kitchen, even if the stove did most of the work.
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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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