Seed Oil Free Rosemary-Garlic Pot Roast Soup

Total time3 hr

Prep time20 min

Cook time2 hr 40 min

4.6

(10)

Seed Oil Free Rosemary-Garlic Pot Roast Soup

Rich, slow-simmered beef with sweet root vegetables and woodsy herbs — this is the kind of soup that makes the whole house smell incredible on a cold afternoon. The fat source here is coconut oil, which means you get a beautiful, deep sear on the chuck roast without reaching for any of the refined vegetable or seed oils that sneak into so many weeknight recipes. Bone broth builds a deeply savory base, and a splash of apple cider vinegar lifts all those caramelized bits from the bottom of the pot into the broth where they belong. Carrots, parsnips, and sweet potato add natural sweetness and body, while rosemary, thyme, turmeric, and ginger layer in warmth that goes way beyond basic pot roast. The long, low simmer does the heavy lifting — by the time the vegetables are fork-tender, the beef is falling apart and the broth has turned into something genuinely special. It's hearty, clean, and completely satisfying without a single ingredient you'd need to second-guess.

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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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