Xanthan Gum Free Maple & Apple Cider Pot Roast Soup
This hearty, slow-simmered soup is the kind of bowl that makes you want to pull on a sweater and stay in all day. Tender chunks of beef chuck are seared until deeply browned, then braised low and slow in bone broth with apple cider vinegar, pure maple syrup, and coconut aminos — building a broth that's savory, subtly sweet, and genuinely complex. Carrots, parsnips, and sweet potatoes join the pot partway through, soaking up all that flavor as they cook down to buttery softness. The thickening here comes entirely from the natural starches in the vegetables and the long, patient simmer — no gums or additives needed, which makes it a reliable choice for anyone navigating ingredient sensitivities around common thickeners. Ground turmeric and ginger add a gentle warmth that plays beautifully against the maple and cider notes without overpowering the richness of the beef. A handful of fresh parsley at the end brightens everything up just enough. This is the kind of recipe that rewards a little patience and fills the whole kitchen with an aroma that's almost impossible to resist.
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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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