High Fructose Corn Syrup Free Rosemary-Garlic Pot Roast Soup
So many store-bought soups and broths are loaded with sweeteners you never asked for, but every single ingredient here is whole, unprocessed, and naturally free of added syrups. This is the kind of deeply satisfying, slow-simmered soup that tastes like it's been cooking all day — because it genuinely has. Beef chuck is seared until a dark, caramelized crust forms, then braised low and slow in bone broth with rosemary, thyme, and bay leaves until it practically falls apart on its own. Carrots, parsnips, and sweet potato go in partway through, soaking up all that savory, herb-scented broth without turning to mush. A splash of apple cider vinegar lifts the whole pot, brightening the richness of the beef and adding a subtle depth you'll notice immediately. Turmeric and ginger round out the flavor with a gentle warmth that makes every bowl feel nourishing from the inside out. Finish with a handful of fresh parsley and you've got a hearty, clean-ingredient meal that delivers serious comfort without a single questionable additive.
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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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