Shellfish Free Maple & Apple Cider Pot Roast Soup
This is the kind of pot roast that makes your whole kitchen smell like a Sunday afternoon in the best possible way. Deeply browned beef chuck simmers low and slow in a rich bone broth spiked with apple cider vinegar and pure maple syrup, creating a broth that's savory, subtly sweet, and genuinely hard to stop eating. Carrots, parsnips, and sweet potatoes join the pot partway through, soaking up all that flavor while staying perfectly tender rather than turning to mush. A touch of turmeric, ginger, and coconut aminos rounds everything out with warmth and depth that tastes far more complex than the ingredient list suggests. Because every component here is straightforward and whole-food based, there's no need to scrutinize labels for hidden seafood-derived additives — a real relief when so many broths and sauces sneak in unexpected ingredients. Fresh parsley on top adds a bright, herby finish that cuts through the richness just enough. It's the kind of bowl that feels like a full meal and a hug at the same time.
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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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