Chicken Free Rosemary-Garlic Pot Roast Soup

Total time3 hr

Prep time20 min

Cook time2 hr 40 min

4.6

(10)

Chicken Free Rosemary-Garlic Pot Roast Soup

This is the kind of soup that makes the whole house smell incredible — deep, herby, and rich with the scent of rosemary and garlic long before anyone sits down to eat. Tender chunks of beef chuck are seared until a proper crust forms, then slow-simmered in bone broth with carrots, parsnips, sweet potato, and celery until everything is fall-apart soft and the broth has soaked up every bit of flavor. Apple cider vinegar lifts the whole pot, and turmeric and ginger add a quiet warmth that you notice without being able to quite name it. Because the base is built entirely on beef and vegetables with coconut oil standing in for butter, there's no poultry anywhere in the ingredient list — no broth swaps needed, no label-reading anxiety. It's a genuinely hearty, satisfying bowl that doesn't feel like it's missing anything. Finish with a handful of fresh parsley and you've got a meal that looks as good as it tastes.

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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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