Oats Free Rosemary-Garlic Pot Roast Soup
This slow-simmered pot roast soup is the kind of deeply satisfying, stick-to-your-ribs meal that feels like a warm hug on a cold evening. Chunks of beef chuck are seared until a serious crust forms, then braised low and slow in bone broth with rosemary, thyme, and bay leaves until the meat is fall-apart tender and the broth is rich with layered flavor. Carrots, parsnips, celery, and sweet potato round out the bowl with natural sweetness and hearty texture, making every spoonful feel complete. A splash of apple cider vinegar lifts the whole thing, while turmeric and ginger add a subtle warmth that keeps the flavor interesting without overpowering the savory base. For anyone navigating grain sensitivities, this recipe is naturally built around whole, unprocessed ingredients — no thickeners, no fillers, just real food doing all the work. The coconut oil sear and AIP-compliant bone broth mean you can enjoy a deeply comforting, restaurant-worthy soup without scanning labels for hidden grain derivatives. Finish with a handful of fresh parsley and you've got a bowl that looks as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!