Low Sodium Rosemary-Garlic Pot Roast Soup

Total time3 hr

Prep time20 min

Cook time2 hr 40 min

Low Sodium Rosemary-Garlic Pot Roast Soup

Deeply seared beef chuck turns fork-tender in a broth built from bone broth, apple cider vinegar, and warming turmeric and ginger, so every spoonful carries real depth. Carrots, parsnips, and sweet potato soak up that savory base as they simmer low and slow, while fresh rosemary, thyme, and bay leaves perfume the whole pot. The onion and garlic get a proper sauté before the liquid goes in, laying down a rich, aromatic foundation rather than relying on any shortcuts. A scatter of fresh parsley at the end brightens the bowl and keeps things tasting fresh. This one's an easy favorite for anyone steering clear of added salt, since the flavor here comes from long-simmered broth, herbs, and browned meat rather than a seasoning shaker. It's the kind of soup that tastes like it simmered all day — because it did.

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Ingredients

6 servings

2 lb beef chuck roast, cut into 2-inch cubes
1 tsp fine sea salt, plus more to taste
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp coconut oil
1 medium yellow onion, roughly chopped
6 cloves garlic, smashed and peeled
3 medium carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1 medium sweet potato, peeled and cut into 1-inch cubes
6 cups bone broth (homemade or aip-compliant brand)
2 tbsp apple cider vinegar
3 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
½ tsp ground turmeric
¼ tsp ground ginger

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 fine sea salt.
2
Heat the coconut oil in a large Dutch oven 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 a deep brown crust forms and the pieces release easily from the pot. Transfer the seared beef to a plate and repeat with the remaining batch.

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