Yeast Free Maple & Apple Cider Pot Roast Soup
This hearty pot roast soup is the kind of deeply satisfying, slow-simmered meal that makes the whole kitchen smell incredible — think tender, fall-apart beef, sweet root vegetables, and a broth that's rich with warmth and just a little sweetness. The combination of apple cider vinegar and pure maple syrup gives the broth a beautifully balanced depth that tastes like it took far more effort than it actually did. Avoiding yeast doesn't mean giving up big, complex flavor, and this recipe proves it — every ingredient here is naturally free of fermented or yeast-derived additions, from the coconut aminos standing in for soy sauce to the bone broth base. Searing the beef in batches before the long simmer is the move that makes the broth taste truly restaurant-worthy, building a fond in the pot that carries through every spoonful. Carrots, parsnips, and sweet potatoes go in during the final stretch so they stay tender without turning to mush, soaking up all that turmeric- and ginger-spiced broth along the way. A handful of fresh parsley at the end brightens everything up and makes it feel just a little fancy for a weeknight bowl. This is the kind of recipe you'll want to make on a Sunday and eat all week long.
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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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