Cinnamon Free Rosemary-Garlic Pot Roast Soup
Deeply savory and built on a foundation of slow-simmered beef chuck, this hearty soup delivers everything you love about a classic pot roast — just in a bowl. The broth gets its richness from bone broth and those caramelized bits scraped up with a splash of apple cider vinegar, while fresh rosemary and thyme do the heavy aromatic lifting without a trace of warming spices that can sneak into so many similar recipes. Turmeric and ginger add gentle depth and color, but neither one brings any of the sharp, sweet heat that makes cinnamon-sensitive cooks nervous about spiced soups and stews. Chunky carrots, parsnips, and sweet potato simmer until perfectly tender alongside fork-shredding beef, making every spoonful feel genuinely substantial. The two-batch sear is the kind of step that separates a good soup from a great one — that deep brown crust on the beef is where most of the flavor lives. A handful of fresh parsley at the end brightens the whole thing just before serving. It's the sort of meal that makes the whole house smell incredible and tastes even better the next day.
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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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