Brazil Nut Free Rosemary-Garlic Pot Roast Soup
Rich, slow-simmered beef chuck with sweet potato, parsnips, and carrots — this is the kind of soup that makes the whole house smell incredible and has everyone hovering near the kitchen. The beef is seared in batches first, building a deep, caramelized crust that gives the broth serious body and flavor before a single vegetable hits the pot. Fresh rosemary, thyme, and bay leaves do the heavy lifting on aromatics, while ground turmeric and ginger add a gentle warmth that rounds everything out beautifully. A splash of apple cider vinegar lifts all those browned bits from the bottom of the Dutch oven, and the long, low simmer transforms the chuck into fork-tender, shreddable pieces that practically melt into the broth. For anyone navigating tree nut concerns, this recipe is naturally free of them — every ingredient is straightforward and easy to source without scanning labels for hidden additives. Bone broth ties it all together with a silky, nourishing base that feels restorative in the best possible way. Finish each bowl with a handful of fresh parsley and you've got a deeply satisfying, one-pot meal that earns a permanent spot in the cold-weather rotation.
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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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