Dairy Free Rosemary-Garlic Pot Roast Soup
Rich, slow-simmered beef with sweet root vegetables and fragrant herbs — this is the kind of soup that makes your whole kitchen smell incredible and has everyone hovering near the stove. Beef chuck is seared in coconut oil until deeply browned, which builds a savory base that carries through every spoonful of broth. Apple cider vinegar lifts all those caramelized bits from the bottom of the pot, and bone broth keeps everything deeply nourishing without a drop of dairy in sight. Carrots, parsnips, and sweet potato add natural sweetness and body, so the soup feels hearty and satisfying without needing any cream or butter to round it out. Fresh rosemary, thyme, turmeric, and ginger layer in warmth and complexity that tastes like it took far more effort than it actually did. This is the kind of recipe that rewards patience — a long, gentle simmer turns tough chuck into fork-tender, pull-apart beef that melts right into the broth. Finish each bowl with a handful of fresh parsley and you've got a deeply comforting, crowd-pleasing meal that happens to work beautifully for anyone avoiding dairy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!