MSG Free Rosemary-Garlic Pot Roast Soup

Total time3 hr

Prep time20 min

Cook time2 hr 40 min

4.6

(10)

This is the kind of deeply satisfying, slow-cooked comfort food that tastes like it took all day — because it basically did, in the best possible way. Tender chunks of seared beef chuck, sweet potato, parsnips, and carrots all come together in a rich, herb-scented broth that fills the whole kitchen with an incredible aroma. The flavor comes entirely from real ingredients: fresh rosemary, thyme, smashed garlic, and a splash of apple cider vinegar that lifts all those gorgeous browned bits from the bottom of the pot. For anyone navigating MSG sensitivities, store-bought soups and broths are often a minefield of hidden additives and flavor enhancers. This recipe sidesteps all of that by building its depth the old-fashioned way — through a proper sear on the beef, slow simmering, and a bone broth base that you can make yourself or source from a clean, compliant brand. Ground turmeric and ginger add a subtle warmth without any processed seasoning blends. The result is a bowl that tastes genuinely complex and deeply savory, with nothing you'd need to second-guess.

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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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