Capsaicin Free Rosemary-Garlic Pot Roast Soup
Rich, slow-simmered beef soup doesn't have to rely on chili flakes or hot sauce to deliver serious depth of flavor. This pot roast-style soup builds its warmth entirely from garlic, rosemary, thyme, turmeric, and ginger — a fragrant, layered lineup that keeps things completely free of capsaicin without sacrificing a single bit of soul. The beef chuck is seared in coconut oil until a deep brown crust forms, then braised low and slow in bone broth until it's fall-apart tender and the broth turns silky and rich. Carrots, parsnips, celery, and sweet potato round out the pot, soaking up all that savory liquid and turning buttery soft by the time the soup is done. A splash of apple cider vinegar lifts the whole thing, brightening the broth in a way that makes every spoonful taste more alive. For anyone navigating nightshade or capsaicin sensitivities, this is the kind of deeply satisfying, cold-weather bowl that proves you're not missing a thing. Finish it with a scatter of fresh parsley and it's genuinely hard to believe something this comforting came together with such straightforward ingredients.
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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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