2 Tbsp vegetable oil

2.5 - 3 lb boneless chuck roast

4 quarts beef stock

28 oz can diced tomatoes with juice

1.5 cups chopped onion

3 Tbsp dried parsley

2 beef bullion cube (or one Knorr one)

1 Tbsp Italian seasoning

1 Tbsp seasoned salt

1 Tbsp Worcestershire sauce

1 tsp celery seed

1 tsp garlic powder

1/2 tsp black pepper

1-2 bay leaves

8 oz can tomato sauce

8 oz mushrooms, sliced

1 cups sliced carrots

1 cup diced celery

1 cup green beans (fresh, canned, or frozen)

1 cup corn (fresh, canned, or frozen)

1-2 cup diced potatoes

1/2 cup uncooked small pasta (optional)

Parmesan rind (optional)

Heat the vegetable oil in a large skillet oven over medium-high heat. Season the chuck roast with salt and pepper, then sear it on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

Cut into 0.5 to 2 inch cubes, discarding any excess fat.

Place beef cubes into a large stock pot.

Add water to skillet to deglaze, scraping up any browned bits from the bottom. Pour this liquid into the stock pot with the beef.

Add beef stock, diced tomatoes (with juice), chopped onion, dried parsley, beef bouillon cubes, Italian seasoning, seasoned salt, Worcestershire sauce, celery seed, garlic powder, black pepper, bay leaves, Parmesean rind, and tomato sauce to the pot.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer 1.5 - 2 hours, or until the beef is tender.

Add mushrooms, carrots, celery, green beans, corn, potatoes, and small pasta to the pot. Bring to a boil again, then reduce heat to low, cover, and simmer for an additional 45 minutes, or until the vegetables are tender.

Just before serving, season with salt and pepper to taste.

Remove bay leaves and Parmesan rind before serving.

Serve hot, garnished with fresh parsley if desired. Enjoy!

To remove excess fat, skim the surface of the soup with a spoon or piece of lettuce before serving.

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.