Pork Free Rosemary-Garlic Pot Roast Soup
There is something deeply satisfying about a pot of slow-simmered beef soup that fills the kitchen with the scent of rosemary, garlic, and warm spices — and this one delivers all of that in a single Dutch oven. Chunks of beef chuck are seared until a deep brown crust forms, then braised low and slow in bone broth with apple cider vinegar, fresh herbs, and a touch of turmeric and ginger until the meat is fall-apart tender. Hearty vegetables — carrots, parsnips, celery, and sweet potato — join the pot partway through, soaking up all that rich, aromatic broth without turning to mush. Every ingredient here is straightforwardly beef- and plant-based, so there's no need to scrutinize labels for hidden pork-derived additives like lard or pork-based broths that can sneak into store-bought versions of this kind of comfort food. The apple cider vinegar does double duty, lifting the fond from the bottom of the pot and brightening the finished broth so it tastes anything but heavy. A scatter of fresh flat-leaf parsley at the end adds a pop of color and freshness that makes the whole bowl feel a little more special. This is the kind of recipe that rewards patience — and tastes even better the next day.
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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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