Gelatin Free Rosemary-Garlic Pot Roast Soup

Total time3 hr

Prep time20 min

Cook time2 hr 40 min

4.6

(10)

Gelatin Free Rosemary-Garlic Pot Roast Soup

Rich, slow-simmered beef chuck with sweet potato, parsnips, and carrots — this is the kind of deeply satisfying bowl that tastes like it took all day, because in the best possible way, it kind of does. The broth builds its body entirely from bone broth, aromatics, and the natural starches released by the root vegetables as they cook down, so there's no need for any thickening agents or additives that might sneak in hidden gelatin. Searing the beef in batches first is the move that makes everything else work — that deep brown crust on each cube translates directly into a broth that's savory, complex, and genuinely craveable. Fresh rosemary, thyme, turmeric, and a splash of apple cider vinegar layer in warmth and brightness without overwhelming the slow-cooked beef flavor. The sweet potato melts into the broth just enough to give it a subtle sweetness that balances the earthiness of the parsnips and carrots beautifully. It's a one-pot meal that requires almost no active effort once everything is in the Dutch oven, making it ideal for a lazy Sunday when you want dinner to basically cook itself. Finish with a handful of fresh parsley and you've got a bowl that looks and tastes like something from a proper farmhouse kitchen.

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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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