Seed Oil Free Maple & Apple Cider Pot Roast Soup
This is the kind of soup that makes the whole house smell like a Sunday well spent — deep, savory broth layered with the gentle sweetness of maple syrup and apple cider vinegar, with tender beef and hearty root vegetables that practically melt in your mouth. Coconut oil handles all the searing here, so there's no canola, vegetable, or any other refined seed oil anywhere in the pot — just clean, real-food fats from start to finish. The beef chuck gets a proper sear in a Dutch oven before a long, slow simmer in bone broth, which builds the kind of rich, collagen-forward base you simply can't fake. Carrots, parsnips, and sweet potatoes go in during the final stretch, soaking up all that spiced, tangy-sweet broth without turning to mush. Coconut aminos add a subtle savory depth in place of soy sauce, keeping everything wholesome and free of anything you'd rather avoid. A handful of fresh parsley at the end brightens the whole bowl and makes it look as good as it tastes. This is genuinely the kind of recipe that earns a permanent spot in your cold-weather 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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