Pork Free Maple & Apple Cider Pot Roast Soup
This is the kind of soup that makes the whole house smell incredible — deep, savory broth layered with the warmth of fresh thyme and rosemary, a gentle sweetness from pure maple syrup, and a bright lift from apple cider vinegar. The beef chuck is seared in batches until deeply browned before it slow-simmers into fall-apart tenderness, building the kind of rich, complex flavor that tastes like it took far more effort than it did. Carrots, parsnips, and sweet potatoes round out the bowl with hearty, earthy sweetness that soaks up every bit of that gorgeous broth. Every ingredient here is straightforwardly beef- and plant-based, so there's no need to scrutinize labels or worry about hidden pork-derived additives sneaking into your pot. Coconut aminos stand in for any soy-based sauces, adding a subtle umami depth that ties the whole thing together without any unexpected ingredients. This is the kind of deeply satisfying, slow-cooked meal that belongs in regular rotation all autumn and winter long.
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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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