• Gather the first 13 ingredients to make the Roast Beef.
• Using a Chef's knife and cutting board, chop 1 medium sweet onion, and mince 1 clove garlic.

Cook the Roast Beef

• In a large Dutch oven, sear 2 pounds boneless beef chuck roast in 2 tablespoons vegetable oil (hot) for 2-3 minutes on all sides until brown.
• Add chopped onion, minced garlic, 2 tablespoons Worcestershire sauce, 1 teaspoon kosher salt, 1 teaspoon onion salt, 1 teaspoon freshly ground black pepper, 1 teaspoon dried parsley, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, and 2 whole 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 3 large carrots, and dice 4 medium Yukon Gold potatoes, leaving the skins on. Cover and set aside until ready to use.

Assemble the Soup

• Add remaining 7 1/2 cups water along with 3 cubes beef bouillon to the seasoned broth in the Dutch oven. Bring to a boil. Add diced carrots and potatoes and roast beef. Cook for 18-20 minutes until  the vegetables are near tender.
• Add in 1 cup frozen peas and 15 oz diced tomatoes (or hand crushed). 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 prep 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 3 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.