1/4 pound green beans, trimmed and cut into 1-inch bite-sized pieces
1 can (14.5 ounces) petite diced tomatoes
1 tablespoon Worcestershire Sauce
Instructions
Searing the Chuck Roast: Heat 1 1/2 tablespoons of olive oil in a Dutch oven or heavy stockpot over medium to medium-high heat. Add the chuck roast and sear to brown each side. Add about 3 cups of beef broth (or enough to cover it), black pepper, and bay leaves. Simmer for 2 1/2 – 3 hours or until fork-tender.
Preparing the Vegetables: After the beef has simmered for about 2 hours, heat 1 tablespoon of canola oil in a separate Dutch oven or heavy stockpot over medium heat. Add onion, celery, and carrot; cook for 5-7 minutes or until onions and celery are tender. Reduce heat to low and add garlic, parsley, oregano, marjoram, thyme, and basil; cook for 1 minute, stirring constantly.
Completing the Soup: Add 4 cups beef broth, potatoes, green beans, diced tomatoes, and Worcestershire Sauce. Ladle in 1 1/2 cups of the broth that you cooked the chuck roast in, being careful to discard the bay leaves. Simmer until the vegetables are tender; 20-30 minutes.
Shredding the Beef: Remove the chuck roast from the pot and let it cool on a cutting board. Shred it with 2 forks, discarding the fat and the cartilage. Add the shredded beef to the pot and warm for 5 minutes.
Tips
Slowly simmer the chuck roast until fork-tender. Avoid boiling.
Add about 1 1/2 cups of the broth that you cooked the chuck roast in back to the soup for added flavor.
Customize the soup by replacing vegetables you don’t like with ones you prefer.
Use Yukon Gold or red potatoes for soups as they hold up well.
Adjust seasoning with fresh ground pepper, but be cautious with salt.
If you prefer a less chunky soup, add more beef broth.
Vegetable Beef Soup freezes well for up to 3 months.