Rye Free Maple & Apple Cider Pot Roast Soup

This is the kind of slow-cooked comfort food that makes the whole house smell incredible — deeply savory beef, sweet root vegetables, and a broth that hits every note at once. The magic here comes from a smart combination of apple cider vinegar, pure maple syrup, and coconut aminos, which build a rich, slightly tangy-sweet depth without any grain-based sauces or thickeners that can sneak rye into an otherwise clean recipe. Coconut aminos stand in beautifully for soy sauce, keeping the umami factor high while the ingredient list stays straightforward and safe. The beef chuck is seared hard before it ever meets the broth, locking in flavor and giving the finished soup that slow-braised, pot-roast character you'd expect from something that cooked all day. Carrots, parsnips, and sweet potatoes go in during the final stretch so they stay tender without turning to mush, and fresh thyme and rosemary do the heavy lifting on aromatics. A finishing scatter of flat-leaf parsley brightens everything up just before serving. It's hearty enough to be a full meal on its own, and the broth alone is worth making a double batch.

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