Chestnut Free Rosemary-Garlic Pot Roast Soup

Total time3 hr

Prep time20 min

Cook time2 hr 40 min

4.6

(10)

Chestnut Free Rosemary-Garlic Pot Roast Soup

Rich, slow-simmered beef soup like this is the kind of meal that makes the whole house smell incredible — deeply savory, herby, and built for cold-weather comfort. Searing the chuck roast in batches first is the real secret here, locking in a caramelized crust that gives the broth serious depth before a single vegetable hits the pot. Bone broth, apple cider vinegar, and a long, low simmer do the rest of the heavy lifting, coaxing the beef into something fork-tender and almost silky. Carrots, parsnips, and sweet potato round out the bowl with natural sweetness, while rosemary, thyme, turmeric, and ginger layer in warmth without any heat. Every ingredient is straightforward and whole-food, so there's no need to scrutinize labels for hidden tree nut derivatives or fillers — just clean, honest cooking from start to finish. It's the kind of recipe that rewards patience and tastes even better the next day once the flavors have had time to settle in.

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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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