Pecan Free Maple & Apple Cider Pot Roast Soup
This is the kind of soup that makes the whole house smell like a Sunday well spent. Tender, slow-simmered beef chuck gets deeply browned before it ever meets the broth, building a rich, savory base that carries every other ingredient beautifully. Sweet potatoes, parsnips, and carrots soak up a broth that's layered with bone broth, apple cider vinegar, pure maple syrup, and coconut aminos — a combination that hits sweet, tangy, and umami all at once. Ground turmeric and ginger add a gentle warmth that makes the whole bowl feel nourishing without being heavy-handed. Because every ingredient here is straightforward and whole, there's no need to scan labels or worry about hidden additives sneaking in from processed pantry staples. Fresh thyme and rosemary do the heavy lifting on aromatics, and a handful of flat-leaf parsley at the end keeps things bright. It's a deeply satisfying, cold-weather bowl that earns a permanent spot in the rotation.
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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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