Turkey Free Rosemary-Garlic Pot Roast Soup
Rich, slow-simmered beef chuck is the kind of protein that delivers serious depth of flavor without any poultry in sight — perfect when you need a hearty, crowd-pleasing bowl that has nothing to do with turkey. The beef is seared in coconut oil until a deep brown crust forms, then braised low and slow in bone broth with fresh rosemary, thyme, and bay leaves until it's fall-apart tender and the broth is absolutely loaded with savory complexity. Carrots, parsnips, celery, and sweet potato join the pot partway through, soaking up all that herb-infused liquid and turning silky and sweet by the time they're done. A splash of apple cider vinegar lifts the whole thing, while turmeric and ground ginger add a subtle warmth that makes the broth taste like it's been going all day — because it has. This is the kind of soup that fills the kitchen with an aroma that pulls everyone in from the other room. Finish each bowl with a scatter of fresh flat-leaf parsley and you've got something that looks and tastes genuinely impressive with very little fuss.
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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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