BHA & BHT Free Rosemary-Garlic Pot Roast Soup
Rich, slow-simmered beef soup like this is exactly the kind of comfort food that can feel off-limits when you're avoiding synthetic preservatives like BHA and BHT — especially since those additives hide in packaged broths, seasoning blends, and even some cooking oils. This recipe sidesteps all of that by building every layer of flavor from scratch: coconut oil for searing, fresh rosemary and thyme, smashed garlic, and a bone broth that's either homemade or sourced from a compliant brand. The result is a deeply savory, herb-forward broth that tastes like it's been developing all day — because it has. Beef chuck is seared until a proper brown crust forms, then braised low and slow until it's fall-apart tender, while carrots, parsnips, and sweet potato soak up all that rosemary-garlic goodness. A splash of apple cider vinegar lifts the broth and pulls up every bit of flavor from the bottom of the pot. Ground turmeric and ginger add warmth and color without any mystery ingredients on the label. It's the kind of bowl that feels genuinely restorative, and you'll know exactly what went into every spoonful.
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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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