Ingredients
2 ½ tbsp Canola oil divided: 1 1/2 tablespoons and 1 tablespoon- 3-4 lb Chuck roast boneless, fully thawed
7-8 cups Beef broth low sodium, divided; extra if needed
¼ tsp Black pepper fresh ground- 2 Bay leaves
1 med Yellow Onion chopped- 2 Celery ribs chopped
2 Carrots peeled and chopped
2 cloves Garlic minced
1 tsp Parsley dried
½ tsp Oregano dried- ½ tsp Marjoram dried
- ¼ tsp Thyme leaves dried
¼ tsp Dried Basil dried- 2 med Potatoes, Yukon Gold cut into 1/2-inch cubes
- ¼ lb Green beans trimmed and cut in 1" segments
- 14.5 oz Petite diced tomatoes canned, undrained
1 tbsp Worcestershire sauce
Instructions
- Sear the chuck roast on all sides in 1 1/2 tablespoons oil in a heavy covered pot.
- Add about 3 cups broth, pepper and bay leaves. Bring to a gentle simmer, cover and cook for 2 1/2–3 hours, or longer if necessary, until easily pierced and pulled apart with a fork. Add broth as needed to prevent drying.
- Near the end, soften onion, celery and carrots in the remaining tablespoon oil in a second stockpot for 5–7 minutes. Add garlic and dried herbs for 1 minute.
- Add 4 cups broth, potatoes, green beans, tomatoes and Worcestershire sauce. Transfer 1 1/2 cups hot roast cooking liquid to this pot. Simmer for 20–30 minutes until vegetables are tender.
- Lift out the tender beef, shred when manageable and discard tough connective tissue and excess fat. Discard both bay leaves. Add beef to the vegetables, warm thoroughly and adjust broth and seasoning.
Notes
Adapted from Beth Pierce at Small Town Woman. The roast’s thickness affects cooking time; use fork tenderness as the endpoint.
Refrigerate in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).
