Artificial Food Coloring Free Rosemary-Garlic Pot Roast Soup

Total time3 hr

Prep time20 min

Cook time2 hr 40 min

4.6

(10)

Artificial Food Coloring Free Rosemary-Garlic Pot Roast Soup

This deeply savory, slow-simmered soup is the kind of meal that makes the whole house smell incredible — earthy rosemary, sweet roasted garlic, and rich bone broth building into something that tastes like it took all day (because it kind of did, in the best way). Tender chunks of seared beef chuck, sweet potato, parsnips, and carrots all come together in a broth that's layered with fresh herbs, turmeric, and a splash of apple cider vinegar for brightness. For anyone navigating artificial dyes and synthetic additives, packaged soups and seasoning blends are a minefield — even "savory" products can sneak in colorants you'd never expect. This recipe sidesteps all of that by building every bit of flavor from scratch: real vegetables, whole spices, fresh herbs, and a quality bone broth with nothing artificial hiding in the label. The technique matters here, too. Searing the beef in batches before the long simmer creates a deep, caramelized crust that enriches the entire broth, so you're not relying on any flavor shortcuts or additives to get that satisfying, stick-to-your-ribs depth. Ground turmeric and ginger add warmth and color the natural way — no dyes needed when the sweet potato and spices do the work. Finish each bowl with a handful of fresh parsley and you've got a genuinely stunning, clean-ingredient dinner that doesn't ask you to compromise on flavor or comfort.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!