Peanut Free Rosemary-Garlic Pot Roast Soup
There is something deeply satisfying about a pot of slow-simmered beef soup that fills the whole kitchen with the scent of rosemary, garlic, and warm spices. Chunks of beef chuck are seared until a serious crust forms, then braised low and slow in bone broth with apple cider vinegar, turmeric, and ginger until the meat is fall-apart tender and the broth is rich with layered flavor. Carrots, parsnips, celery, and sweet potato join the pot partway through, soaking up every bit of that savory liquid without turning to mush. The whole thing is built from whole-food ingredients — no packaged seasoning blends, no mystery additives — so you know exactly what is going into the bowl. For anyone navigating nut allergies, this kind of hearty, from-scratch cooking is a genuine relief, since cross-contact risks that come with processed soups and store-bought broths simply aren't a factor here. Coconut oil handles the searing beautifully, and fresh herbs do all the heavy lifting on aromatics. Finish each bowl with a handful of chopped flat-leaf parsley and you have a meal that feels like pure comfort without a single compromise.
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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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