Lupin Free Rosemary-Garlic Pot Roast Soup
Deep, savory, and built for slow comfort, this hearty soup layers tender beef chuck with sweet potato, parsnips, carrots, and celery in a rich bone broth that smells absolutely incredible as it simmers. The beef is seared first to build a proper crust, then slow-cooked until it's fall-apart fork-tender — the kind of result that makes a pot roast feel even better in soup form. Fresh rosemary, thyme, and bay leaves do the heavy lifting on aromatics, while a splash of apple cider vinegar lifts the broth and keeps everything tasting bright rather than heavy. Turmeric and ginger add a gentle warmth that rounds out the whole bowl without overpowering the classic pot roast character. For anyone navigating lupin avoidance, this recipe is naturally free of the ingredient from start to finish — no flour-based thickeners, no legume-derived additives, just whole vegetables and clean pantry staples. It's worth seeking out a quality AIP-compliant bone broth if you're not making your own, since the broth is really the backbone of the whole dish. Finish with a handful of fresh parsley and you've got a bowl that looks as good as it tastes.
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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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