Wheat Free Maple & Apple Cider Pot Roast Soup
This hearty pot roast soup is the kind of deeply comforting bowl that tastes like it's been simmering all day — because it has. Tender chunks of beef chuck are seared until deeply browned, then slow-simmered in bone broth with apple cider vinegar and a touch of pure maple syrup for a broth that's savory, subtly sweet, and completely addictive. Carrots, parsnips, and sweet potatoes round out the pot, soaking up all that rich, spiced liquid as they cook down to buttery softness. Coconut aminos stand in for soy sauce to add that umami depth without any wheat-based ingredients sneaking in, and coconut oil handles the searing duties from start to finish. Turmeric and ginger give the broth a gentle warmth that makes every spoonful feel nourishing rather than heavy. It's the kind of recipe that proves you don't need thickeners or flour-based shortcuts to build serious flavor — just good technique and quality ingredients. A scatter of fresh parsley at the end brightens the whole bowl right before serving.
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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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