Shellfish Free Rosemary-Garlic Pot Roast Soup
This is the kind of deeply satisfying, stick-to-your-ribs soup that makes you want to stay in the kitchen all afternoon. Seared beef chuck gets a gorgeous brown crust before slow-simmering in bone broth with rosemary, thyme, and bay leaves until it's practically falling apart at the touch of a fork. Carrots, parsnips, celery, and sweet potato round out the pot, soaking up every bit of that herb-laced, turmeric-warmed broth as they cook down to tender perfection. A splash of apple cider vinegar deglazes the pan and brightens the whole thing, keeping the flavors from feeling heavy despite how rich and comforting the soup actually is. The ingredient list is completely straightforward — beef, vegetables, aromatics, and broth — so there's no need to scrutinize labels for hidden seafood-derived additives or shellfish-based flavor enhancers that sometimes sneak into packaged soups and broths. Just make sure your bone broth is from a trusted source, and you're good to go. Finish each bowl with a handful of fresh parsley and you've got a meal that looks and tastes like it took serious skill, even though the pot does most of the work.
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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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