Gather the first 13 ingredients to make the Roast Beef.
Cook the Roast Beef
In a large Dutch oven, sear boneless beef chuck roast in hot oil 2-3 minutes on both sides until brown.
Add minced onion, garlic, Worcestershire sauce, kosher salt, onion salt, black pepper, dried parsley, basil, oregano, and bay leaves, along with 1/2 cup water. Cover and simmer for 2 1/2 hours until meat is tender, adding water as necessary.
When the meat is tender, remove and allow to cool on a large plate or tray. Dice meat into bite size pieces.
Prepare the Vegetables
While the roast is cooking, prepare the vegetables. Peel and dice the carrots, and dice the potatoes, leaving the skins on. Cover and set aside until ready to use.
Assemble the Soup
Add remaining water along with beef bouillon cubes to the seasoned broth in the Dutch oven. Bring to a boil. Add diced carrots and potatoes, frozen peas, and roast beef. Cook for 18-20 minutes until the vegetables are near tender.
Add in the frozen peas and diced or hand crushed tomatoes. Bring to a boil and then cover and simmer on medium low for 10-12 more minutes. Season to taste with more dried parsley, basil, and oregano as well as kosher salt and freshly ground black pepper.
Serve hot in individual bowls with saltine crackers. Serves 8-10.
Leftover Instructions
Here are the instructions if you're making this Vegetable Beef Soup with leftover pot roast and vegetables. Dice the leftover roasted vegetables and roast beef into small bite sized pieces. Place in bowls.To serve 4-6 people, you'll want 1-2 cups of diced carrots, and 2-3 cups of diced potatoes and 2-3 cups of diced roast beef.
Add 6 cups water to a large Dutch oven or soup pot, along with the beef bouillon cubes. Bring to a boil and stir until cubes have dissolved.
Place the diced roasted vegetables and roast beef into the pot of broth. Add in the frozen peas and diced or hand crushed tomatoes. Stir to mix.
Season to taste with 1/2 teaspoons of each: dried parsley, basil, and oregano as well as kosher salt and freshly ground black pepper. Bring to a boil, and then cover and simmer for 20-25 minutes until the ingredients are heated through. Serves 4-6.