Sesame Free Maple & Apple Cider Pot Roast Soup
This is the kind of slow-cooked, deeply satisfying soup that makes the whole house smell incredible from the moment the beef hits the pot. Chunks of chuck roast are seared until beautifully browned, then simmered low and slow in bone broth with a clever combination of apple cider vinegar and pure maple syrup that gives the broth a subtle sweet-tart depth you won't find in a standard pot roast. Carrots, parsnips, and sweet potatoes join partway through, soaking up all that savory richness while staying perfectly tender. Ground turmeric and ginger add a gentle warmth without overpowering the cozy, autumnal character of the dish. Coconut aminos stand in for soy sauce to deliver that umami backbone — and unlike many store-bought sauces and broths, this recipe is built entirely from whole, straightforward ingredients with no hidden sesame lurking in the mix. It's the kind of one-pot meal that rewards patience, and the payoff — fork-tender beef, silky vegetables, and a glossy, aromatic broth — is absolutely worth it.
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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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