Ingredients

The following ingredients have 8 Servings
  • 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 in 1 inch segments
  • 1 can (14.5 ounce) petite diced tomatoes
  • 1 tablespoon Worcestershire Sauce

Instruction

  • 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 of beef broth (or enough to cover it), black pepper, and bay leaves.  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 for 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 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.
  • 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.