Mustard Free Rosemary-Garlic Pot Roast Soup
This is the kind of deeply satisfying, slow-cooked comfort food that makes the whole house smell incredible from the moment the beef hits the pan. Chunks of seared chuck roast are simmered low and slow in rich bone broth alongside carrots, parsnips, sweet potato, and celery until everything is meltingly tender and the broth turns silky and full-bodied. Fresh rosemary, thyme, and bay leaves do the heavy lifting on flavor, backed by a warm undercurrent of turmeric and ginger that makes each spoonful feel nourishing as well as delicious. For anyone navigating a mustard sensitivity, soups and stews can be surprisingly tricky — many store-bought broths, spice blends, and condiments sneak in mustard flour or mustard seed as a hidden thickener or flavor booster. This recipe sidesteps all of that by building its depth entirely from whole aromatics, fresh herbs, and a splash of apple cider vinegar to deglaze the pot. Every ingredient is straightforward and easy to verify, so you can cook with real confidence. The result is a hearty, warming bowl that tastes like it took all day — because it kind of did, and it's 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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