Paraben Free Rosemary-Garlic Pot Roast Soup
Rich, slow-simmered beef with sweet root vegetables and fragrant herbs — this is the kind of deeply satisfying bowl that makes you want to stay in the kitchen all afternoon. The beef chuck is seared in coconut oil until a proper crust forms, then braised low and slow in bone broth until it's fall-apart tender, building layers of flavor the whole way through. Carrots, parsnips, and sweet potato go in partway through cooking so they stay hearty and hold their shape, while rosemary, thyme, and a touch of turmeric give the broth a warmth that's hard to put down. A splash of apple cider vinegar lifts everything and keeps the flavors bright rather than heavy. For anyone navigating ingredient sensitivities, this recipe is built entirely from whole, unprocessed foods — no packaged seasonings, no synthetic additives, just real herbs, vegetables, and a clean fat source. Choosing a quality AIP-compliant bone broth (or making your own) is the one step worth paying attention to, since store-bought broths can sometimes sneak in unwanted extras. Everything else is straightforward and easy to source. Finish each bowl with a handful of fresh parsley and you've got a meal that's as nourishing as it looks.
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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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