Sesame Free Rosemary-Garlic Pot Roast Soup
This deeply savory, slow-simmered soup is everything a cold-weather meal should be — tender chunks of beef chuck, sweet parsnips, carrots, and sweet potato all swimming in a rich, herb-scented bone broth. The combination of fresh rosemary, thyme, and bay leaves perfumes the whole pot as it cooks, while a splash of apple cider vinegar lifts the broth and coaxes every last bit of flavor from the seared meat. Searing the beef in batches first is the move that makes the difference, building a deep, caramelized crust that gives the broth its incredible body and color. Turmeric and ginger add a subtle warmth without overpowering the classic pot roast soul of the dish. For anyone navigating sesame-free cooking, this recipe is naturally in the clear — every ingredient is straightforward and easy to verify, with no sauces, pastes, or blended seasonings that tend to hide sesame in unexpected places. The bone broth base does the heavy lifting, so just make sure to reach for a homemade batch or a brand you trust. Finish each bowl with a handful of fresh parsley and you've got a meal that tastes like it took all day — because, honestly, it kind of did, and it's absolutely worth it.
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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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