Macadamia Free Rosemary-Garlic Pot Roast Soup
Rich, slow-simmered beef soup is one of those deeply satisfying meals that feels like it took all day — and this one genuinely does, in the best possible way. Beef chuck gets seared in coconut oil until a serious crust forms, then it braises low and slow in bone broth with rosemary, thyme, and bay leaves until it's fall-apart tender and the broth is deeply savory. Carrots, parsnips, and sweet potato go in partway through so they stay hearty and hold their shape rather than turning to mush. Apple cider vinegar lifts all those browned bits off the bottom of the pot, adding a subtle brightness that keeps the broth from feeling heavy. Turmeric and ginger round out the flavor with gentle warmth without overpowering the classic pot roast character. Tree nuts — including the rich, buttery variety that sneaks into so many specialty soups and stews — have absolutely no place here, and every ingredient is straightforward and easy to source. A scatter of fresh parsley at the end adds a pop of color and freshness that makes the whole bowl look 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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