- 2 1/2 tablespoons canola oil
- 3–4 lb chuck roast
- 7–8 cups low sodium beef broth
- 1/4 teaspoon fresh ground black pepper
- 2 bay leaves
- 1 medium onion chopped
- 2 ribs celery chopped
- 2 carrots peeled and chopped
- 2 cloves garlic minced
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon dried basil
- 2 medium Yukon Gold potatoes diced
- 1/4 pound green beans trimmed and cut into 1-inch segments
- 1 can (14.5 ounces) of petite diced tomatoes
- 1 tablespoon Worcestershire Sauce
Heat 1 1/2 tablespoons of canola 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 beef broth (or enough to cover it), black pepper, and bay leave. Simmer for 2 1/2 – 3 hours or until fork tender.
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 5-7 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.
Add 4 cups of 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 being careful to discard the bay leaves. Simmer until the vegetables are tender; 20-30 minutes.
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.