Whole 30 Rosemary-Garlic Pot Roast Soup

Total time3 hr

Prep time20 min

Cook time2 hr 40 min

4.6

(10)

Few things hit harder on a cold evening than a pot of deeply savory beef soup that's been slowly simmering on the stove for hours. This one builds serious flavor from the ground up — searing the chuck roast first creates a rich, caramelized crust that pays dividends in every spoonful of broth. Coconut oil, bone broth, apple cider vinegar, and a bundle of fresh rosemary and thyme do all the heavy lifting, so there's no need for wine, Worcestershire, or any of the usual pantry shortcuts that can sneak in off-plan ingredients. Carrots, parsnips, and sweet potato round out the pot with natural sweetness and enough heft to make this feel like a full meal rather than a starter. Ground turmeric and ginger add a subtle warmth that makes the broth taste like it's been going all day — because, honestly, it kind of has. Everything in here is clean and straightforward, which means you can serve it confidently without squinting at labels or second-guessing a single ingredient. A scatter of fresh parsley at the end brightens the whole bowl and makes it look as good as it tastes.

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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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