Gut Friendly Rosemary-Garlic Pot Roast Soup
Rich, slow-simmered beef chuck in a fragrant bone broth base — this is the kind of soup that makes your whole kitchen smell like a Sunday dinner worth waiting for. The beef is seared first to build a deep, caramelized crust, then braised low and slow until it's fall-apart tender and the broth has absorbed every bit of that savory depth. Carrots, parsnips, celery, and sweet potato round out the bowl with natural sweetness and plenty of fiber, while rosemary, thyme, turmeric, and ginger layer in warmth without relying on anything processed or hard to digest. Bone broth is the backbone here — genuinely nourishing and easy on the gut — and the apple cider vinegar helps lift all those browned bits from the pot into the broth where they belong. Coconut oil keeps the whole thing dairy-free, and every ingredient is whole, recognizable, and intentionally chosen. It's a deeply satisfying meal that happens to check every box for people who are mindful about what they put in their bodies, without ever feeling like a compromise.
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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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