Beef Vegetable Soup

Instructions
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.
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.