Rice Free Maple & Apple Cider Pot Roast Soup
This is the kind of soup that makes the whole house smell incredible — deep, savory beef layered with the warmth of maple syrup and apple cider vinegar, all simmered low and slow until everything is impossibly tender. The combination of sweet potatoes, parsnips, and carrots gives the broth a natural sweetness and body that feels hearty and satisfying without needing any grains or starches to bulk it up. That's actually what makes this such a smart bowl for anyone avoiding rice — the vegetables do all the heavy lifting, and the bone broth base keeps it rich and nourishing from start to finish. Searing the beef in batches before the long simmer is the move that builds the deep, caramelized flavor you'd expect from a classic pot roast, just in soup form. Coconut aminos add a subtle savory depth without any soy, and the fresh thyme and rosemary tie everything together with an herby, almost rustic quality. A scatter of flat-leaf parsley at the end brightens the whole bowl right before it hits the table. This one is genuinely the kind of recipe you'll want to make on a Sunday and eat all week.
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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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