Savory Vegetable Beef Soup

Ingredients:

• 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, finely chopped
• 2 ribs celery, finely chopped
• 2 carrots, peeled and finely 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) petite diced tomatoes
• 1 tablespoon Worcestershire Sauce

Instructions:

1. In a Dutch oven or heavy stockpot, heat 1 1/2 tablespoons of canola oil over medium to medium-high heat. Sear the chuck roast until each side is browned. Add approximately 3 cups of beef broth (or enough to cover the roast), black pepper, and bay leaves. Simmer for 2 1/2 – 3 hours or until fork-tender.
2. 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.
3. Add 4 cups of beef broth, potatoes, green beans, diced tomatoes, and Worcestershire Sauce. Ladle in 1 1/2 cups of the broth from the chuck roast, being careful to discard the bay leaves. Simmer until the vegetables are tender, approximately 20-30 minutes.
4. Remove the chuck roast from the pot and let it cool on a cutting board. Shred it using two forks, discarding the fat and cartilage. Add the shredded beef back to the pot and warm for an additional 5 minutes. Enjoy this hearty and flavorful vegetable beef soup!