Pecan Free Rosemary-Garlic Pot Roast Soup
This is the kind of soul-warming, stick-to-your-ribs soup that makes the whole house smell incredible from the moment the beef hits the hot pan. Deeply browned chuck roast, sweet parsnips, carrots, and sweet potato all simmer low and slow in a rich bone broth spiked with rosemary, thyme, and a whisper of turmeric and ginger — it's a pot roast and a hearty soup rolled into one satisfying bowl. The apple cider vinegar step is a small move that makes a big difference, lifting all those caramelized bits off the bottom of the Dutch oven and folding that savory depth right into the broth. Because every ingredient here is straightforward and tree-nut-free by nature, there's no need to scrutinize labels or swap anything out — just cook with confidence. The long, gentle simmer does most of the heavy lifting, coaxing the beef into fork-tender, shreddable pieces that practically melt into the vegetables. A handful of fresh parsley scattered over the top at the end adds a bright, herby finish that pulls the whole bowl together beautifully.
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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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