°2 1/2 tablespoons canola oil
°3-4 lbs chuck roast
°7-8 c low-beef broth
°1/4 teaspoon of freshly ground black pepper
°2 bay leaves
Heat 1 1/2 tablespoons of the canola oil in a Dutch oven or heavy saucepan over medium-high heat. Add chuck roast and brown each side.
Add about 3 cups of the beef broth (or enough to cover), black peppercorns, and bay leaves. Simmer 2 1/2 – 3 hours or until fork tender.
After the beef has cooked for about two hours, heat 1 tablespoon of the canola oil in a separate Dutch oven or heavy saucepan over medium heat.
Addng onions, celery & carrots. cook 5-7 or until onion and celery are tender. Reduce heat and add garlic, parsley, oregano, marjoram, thyme, and basil. cook 1 minute, stir constantly.
Add 4 cups of the beef broth, potatoes, green beans, diced tomatoes, and Worcestershire sauce. Scoop up 1 1/2 cups of the broth you cooked into the chuck, being careful to discard the bay leaves. Simmer to vegetables are soft. 20-30 mn.
Removing chuck roast from the pot also let it cool on a cut board. Shred it with two forks, getting rid of the fat and cartilage. Add the minced meat to the pot and heat for 5 minutes.