Barley Free Rosemary-Garlic Pot Roast Soup
This deeply savory, slow-simmered soup is the kind of meal that makes the whole kitchen smell incredible — think tender, shreddable beef chuck, sweet parsnips, carrots, and sweet potato all swimming in a rich, herb-scented bone broth. The rosemary and thyme do serious heavy lifting here, and a splash of apple cider vinegar at the start lifts all those gorgeous browned bits off the bottom of the pot for a broth that tastes like it cooked all day (because it did). Turmeric and ginger add a subtle warmth that rounds everything out without overpowering the classic pot roast vibe. For anyone navigating grain-free eating, soups like this can be a minefield when they come from a can or a restaurant kitchen — thickeners and grain-based additives have a way of sneaking in. This one builds its body entirely from the vegetables, the collagen-rich bone broth, and that long, patient simmer, so there's nothing hidden to worry about. The coconut oil sear on the beef is a small step that pays off enormously, creating a deep crust that adds flavor to every spoonful. Ladle it into a wide bowl, hit it with a handful of fresh parsley, and you've got a genuinely comforting, crowd-pleasing dinner that doesn't ask you to compromise on a single thing.
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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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