Nutmeg Free Rosemary-Garlic Pot Roast Soup
This hearty, slow-simmered soup is the kind of bowl that makes the whole house smell incredible — deeply savory beef, sweet root vegetables, and fragrant herbs all coming together in a rich, golden broth. The beef chuck is seared until a serious crust forms before it ever hits the liquid, which builds layers of flavor that carry through every spoonful. Carrots, parsnips, and sweet potato add natural sweetness and body, while rosemary, thyme, and garlic keep things grounded and aromatic. The seasoning here leans on turmeric, ginger, and apple cider vinegar instead of the warm spice blends that often sneak nutmeg into otherwise simple recipes — so you get all the cozy depth without any of the worry. Bone broth ties everything together with a silky, nourishing base that feels genuinely restorative. It's the kind of recipe that rewards patience: a low, slow simmer turns tough chuck into fork-tender, shreddable beef that practically melts into the broth. Finish with a handful of fresh parsley and you've got a stunning, crowd-pleasing pot of soup that asks very little of you beyond a couple of hours on the stove.
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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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