Nitrate & Nitrite Free Rosemary-Garlic Pot Roast Soup
Rich, slow-simmered beef soup is one of those deeply satisfying meals that can feel off-limits when you're avoiding processed meats and the preservatives that sneak into so many store-bought broths and seasoning packets. This version keeps everything clean from the start — beef chuck roast, coconut oil, and a lineup of whole vegetables like carrots, parsnips, and sweet potato do all the heavy lifting. The flavor base comes from smashed garlic, fresh rosemary and thyme, and a splash of apple cider vinegar that lifts all those gorgeous browned bits off the bottom of the pot. Ground turmeric and ginger add warmth and a subtle earthiness without any mystery blends or hidden additives. Bone broth ties it all together, giving the soup that silky, collagen-rich body you'd expect from something that's been going low and slow for hours. By the time the beef is fork-tender and the root vegetables have soaked up every bit of that herb-scented broth, you'll have a bowl that tastes like it took serious effort — even though the pot did most of the work. A handful of fresh parsley scattered on top at the end keeps things bright and makes it 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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