Almond Free Rosemary-Garlic Pot Roast Soup
This is the kind of soup that makes the whole house smell incredible — deep, herby, and rich with the kind of slow-cooked beef that practically falls apart on its own. Searing the chuck roast in coconut oil before the long simmer builds a serious flavor foundation, and the apple cider vinegar lifts all those browned bits off the bottom of the pot so nothing goes to waste. Rosemary, thyme, and bay leaves do the heavy lifting in the broth, while turmeric and ginger add a quiet warmth that rounds everything out without overpowering the savory depth. Carrots, parsnips, and sweet potato go in during the final stretch, turning tender and slightly sweet against that bold, bone-broth base. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking from start to finish. It's the kind of bowl that works equally well for a cozy weeknight dinner or a big batch you can reheat all week long.
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Learn more →Ingredients
6 servings
- 2 lb beef chuck roast, cut into 2-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 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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