Xanthan Gum Free Rosemary-Garlic Pot Roast Soup
This is the kind of deeply savory, slow-simmered soup that makes the whole house smell incredible — fragrant with rosemary, thyme, and garlic from the moment the broth starts to bubble. Tender chunks of beef chuck, sweet potato, parsnips, and carrots come together in a rich bone broth base that thickens naturally as everything cooks low and slow, no additives or stabilizers needed. That's actually the beauty of this recipe for anyone avoiding xanthan gum: the collagen from the beef and bone broth does all the work, giving the broth a silky, satisfying body without a single thickener in sight. A quick sear on the beef before the long simmer builds that deep, caramelized flavor you'd expect from a classic pot roast, just in a spoonable form. Apple cider vinegar brightens the whole pot and helps pull every bit of flavor from the browned bits on the bottom of the Dutch oven. Ground turmeric and ginger add a subtle warmth that plays beautifully against the earthy root vegetables. Finish each bowl with a handful of fresh parsley and you've got a complete, comforting meal that's as clean and wholesome as it is genuinely delicious.
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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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