Heat 1 1/2 tablespoons of olive oil in a heavy stock pot. Rub one teaspoon of salt around the chuck roast and sear the roast on all sides in the oil.

Add 6 cups of beef broth to stock pot (enough to cover the roast), then add black pepper and bay leaves.

Simmer on low for three hours until tender.

In a separate Dutch oven or stock pot heat one tablespoon of oil over medium heat. Add onion, celery, carrots and cook until tender - about 5 minutes.

Reduce heat to low and add the seasonings (garlic, parsley, oregano, marjoram, thyme, and basil).

Stirring consistently cook for one more minute to meld spices.

Add 4 cups beef broth, diced tomatoes, cut green beans, diced potatoes, and Worcestershire sauce into the sautéed vegetable stockpot.

Also ladle in 1 1/2 cups of the Chuck roast beef broth (careful not to get the bay leaves). Simmer until the vegetables are tender, about 20 minutes.

Remove Chuck roast from the pot and shred into smaller pieces, discarding any inedible parts.

Add the shredded beef to the pot and salt and pepper as needed.

Serve hot and enjoy this healthy and hearty soup!