Caffeine Free Rosemary-Garlic Pot Roast Soup
Rich, slow-simmered beef soup is one of those deeply satisfying meals that feels like it took all day — and honestly, this one kind of does, in the best possible way. Beef chuck gets seared in coconut oil until a serious crust forms, then it braises low and slow in bone broth with rosemary, thyme, and bay leaves until it's fall-apart tender. Carrots, parsnips, celery, and sweet potato join the pot partway through, soaking up all that savory, herb-scented broth without turning to mush. A splash of apple cider vinegar lifts the whole thing and helps deglaze all those caramelized bits from the bottom of the Dutch oven — that's where a lot of the flavor lives. Ground turmeric and ginger add a subtle warmth that makes the broth taste complex without any heat or bitterness. Every ingredient here is naturally free of stimulants, so there's nothing to second-guess if you're keeping caffeine out of your diet — just wholesome, nourishing components from start to finish. Finish each bowl with a handful of fresh parsley and you've got a meal that's as beautiful as it is comforting.
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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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