Ingredients
2 1/2 tablespoons olive 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 bite-sized pieces
1 can 14.5 ounce petite diced tomatoes
1 tablespoon Worcestershire Sauce
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