Wheat Free Rosemary-Garlic Pot Roast Soup
There is something deeply satisfying about a pot of slow-simmered beef soup that fills the whole kitchen with the scent of rosemary, garlic, and rich broth — and this one delivers exactly that. Chunks of beef chuck are seared until a deep brown crust forms, then braised low and slow in bone broth with carrots, parsnips, sweet potato, and a bouquet of fresh herbs until everything is fall-apart tender. The apple cider vinegar lifts all those caramelized bits from the bottom of the pot, adding a subtle brightness that keeps the broth from feeling heavy. Ground turmeric and ginger round out the flavor with a gentle warmth that makes each spoonful feel nourishing as well as delicious. Every ingredient here is naturally free of wheat — no flour-based thickeners, no pasta, no grain fillers — so the broth stays clean and the flavors of the meat and vegetables do all the work. It is the kind of deeply comforting, stick-to-your-ribs soup that is just as welcome on a weeknight as it is for a slow Sunday afternoon.
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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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