Citric Acid Free Rosemary-Garlic Pot Roast Soup
Rich, slow-simmered beef soup is one of those deeply satisfying meals that can feel off-limits when you're navigating citric acid sensitivities — hidden in broths, seasonings, and packaged stocks, it has a way of sneaking into almost everything. This recipe sidesteps that entirely by building every layer of flavor from scratch with whole, clean ingredients. Beef chuck is seared in coconut oil until a deep, caramelized crust forms, then it braises low and slow in bone broth with fresh rosemary, thyme, and bay leaves until it's fall-apart tender. Carrots, parsnips, and sweet potato go in during the final stretch, soaking up all that savory, herb-scented broth while staying perfectly fork-tender. A splash of apple cider vinegar lifts the broth and deglazes all those gorgeous browned bits from the bottom of the pot — no citrus, no additives, just pure depth. Turmeric and ginger round out the warmth without any of the processed spice blends that often carry unwanted additives. It's the kind of bowl that tastes like it took all day, because in the best possible way, it kind of did.
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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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