Hazelnut Free Rosemary-Garlic Pot Roast Soup
Rich, slow-simmered beef soup doesn't get more satisfying than this — tender chunks of chuck roast, sweet root vegetables, and a deeply aromatic broth built on rosemary, thyme, and garlic. The beef is seared first to develop a serious crust, which means every spoonful carries that deep, caramelized flavor you'd expect from a Sunday pot roast. Parsnips and sweet potato add a gentle sweetness that balances the savory bone broth beautifully, while turmeric and ginger give the whole pot a subtle warmth. Tree nut allergies can make navigating packaged soups and broths a real headache, but this recipe keeps everything clean and straightforward — just whole vegetables, fresh herbs, and simple pantry staples with no hidden surprises. The apple cider vinegar step is a small move that makes a big difference, lifting all those browned bits off the bottom and adding a quiet brightness to the finished broth. A scatter of fresh parsley at the end keeps things feeling vibrant and fresh rather than heavy. This is the kind of bowl that tastes like it took all day — because it basically did, and it was absolutely worth it.
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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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