Ingredients
Scale
- 3 to 4 pounds chuck roast
- 2½ tablespoons olive oil
- 2 bay leaves
- 7 to 8 cups low-sodium beef broth
- 1 chopped onion
- ¼ teaspoon black pepper
- 2 peeled, chopped carrots
- 2 chopped celery ribs
- 1 teaspoon dried parsley
- 2 minced garlic cloves
- ¼ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ¼ teaspoon dried basil
- ¼ pound trimmed green beans, in 1-inch pieces
- 2 diced Yukon Gold potatoes
- 14½ ounces canned diced tomatoes
- 1 tablespoon worcestershire sauce
Instructions
- Heat 1½ tablespoons of the oil in a heavy pot, then add the meat and sear to brown all over.
- Add 3 cups of broth, or enough to cover, then add the bay leaves and pepper, and simmer for 2½ to 3 hours, until tender.
- After the first 2 hours, heat a tablespoon of oil in a pot and saute the onion, carrot and celery for about 6 minutes or until tender.
- Turn down the heat and add the garlic, oregano, parsley, thyme, basil, and marjoram.
- Cook for a minute, stirring periodically.
- Add 4 cups of broth as well as the beans, potatoes, worcestershire sauce, and tomatoes.
- Add 1½ cups of broth you cooked the meat in (discard the bay leaves).
- Simmer for 20 to 30 minutes, until the veggies are tender.
- Take the meat out and let it cool on a chopping board.
- Use 2 forks to shred it and discard any cartilage or fat.
- Put the shredded beef back in the pot and warm it back up for a few minutes.
- Cook Time: 2 hours 50 minutes