Pregnancy Friendly Rosemary-Garlic Pot Roast Soup
This deeply satisfying soup is built around slow-simmered beef chuck, root vegetables, and a fragrant herb-and-spice base that makes the whole kitchen smell incredible. Bone broth forms the foundation, bringing a rich, collagen-forward depth that feels genuinely nourishing — and every ingredient here is straightforward and whole-food based, which matters a lot when you're being more intentional about what goes into your body. The beef is properly seared before it simmers low and slow, so you get that savory, caramelized flavor layered into every spoonful rather than a flat, boiled-meat result. Carrots, parsnips, and sweet potato round out the bowl with natural sweetness and plenty of substance, making this a complete meal rather than just a starter. Turmeric and ginger add a gentle warmth without overpowering the rosemary and thyme, and the apple cider vinegar does quiet but important work deglazing the pot and brightening the broth. The beef is cooked until it hits at least 195°F at the center, so you can feel confident it's fully safe and tender enough to shred with a fork. A handful of fresh parsley at the end keeps things feeling vibrant and fresh right before serving.
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Learn more →Ingredients
6 servings
- 2 lb beef chuck roast, cut into 2-inch cubes
Ingredient noteCook all meat thoroughly when pregnant.
- 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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