Soy Free Maple & Apple Cider Pot Roast Soup
This is the kind of pot roast that makes the whole house smell incredible — deeply savory beef, sweet root vegetables, and a broth that hits every cozy note you want on a cold night. The secret to the rich, complex flavor is a combination of bone broth, apple cider vinegar, and pure maple syrup, which together create a sweet-tangy depth that tastes like it simmered all day (because it did, in the best way). Coconut aminos stand in for soy-based sauces, delivering that same umami punch without any soy whatsoever — a small swap that makes a big difference for anyone navigating soy sensitivities. Searing the beef in batches before the long simmer builds a serious crust and locks in flavor, so every spoonful is loaded with tender, fall-apart chunks. Carrots, parsnips, and sweet potatoes round out the bowl with natural sweetness and heartiness, making this a full meal rather than just a starter. A pinch of turmeric and ginger woven into the broth adds warmth and a subtle earthiness that ties everything together beautifully. Finish with a scatter of fresh parsley and you have a bowl that looks as good as it tastes.
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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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