Pregnancy Friendly Maple & Apple Cider Pot Roast Soup
Warm, deeply savory, and just a little sweet, this slow-simmered pot roast soup is the kind of bowl that feels like a genuine act of self-care. Beef chuck is seared until deeply browned before being braised low and slow in bone broth, which means the collagen-rich cut becomes fall-apart tender and the broth turns silky and nourishing — exactly what a tired body craves. Carrots, parsnips, and sweet potatoes add natural sweetness and a solid hit of vitamins, while a touch of maple syrup and apple cider vinegar balance the whole thing beautifully without any processed shortcuts. Ground turmeric and ginger bring gentle warmth and anti-inflammatory properties that make this feel like more than just dinner. The recipe calls for cooking the beef to well above 165°F, so you can eat with complete confidence knowing the meat is thoroughly and safely cooked through. Coconut aminos stand in for soy sauce, keeping the flavor complex and deeply savory without any ingredients you'd want to second-guess. A handful of fresh parsley over the top at the end brightens every bowl and makes it look as good as it tastes.
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Learn more →Ingredients
6 servings
For the soup
- 2 lb beef chuck roast, cut into 1 ½-inch cubes
Ingredient noteCook all meat thoroughly when pregnant.
- 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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