Sear the Chuck Roast: Heat 1 ½ tablespoons of vegetable oil in a large Dutch oven or heavy stockpot over medium-high heat. Add the chuck roast and sear until browned on each side, about 3-4 minutes per side. Once browned, remove the roast from the pot and set aside.

Cook the Vegetables: Reduce the heat to medium and, if needed, add the remaining 1 tablespoon of vegetable oil. Add the chopped carrots, onions, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until the onions and celery are tender.

Add the Aromatics: Reduce the heat to low. Add the minced garlic, dried parsley, oregano, marjoram, thyme, basil, and black pepper. Stir constantly and cook for 1 minute until the garlic becomes fragrant.

Add the Broth and Roast: Pour in the beef broth, diced tomatoes, Worcestershire sauce, and bay leaves. Return the browned chuck roast to the pot. Cover and simmer over low heat for 1 ½ to 2 hours, or until the roast is fork-tender.

Add Potatoes and Green Beans: After the beef is tender, add the diced Yukon Gold potatoes and green beans to the pot. Simmer for an additional 20 minutes or until the vegetables are tender.

Shred the Beef: Remove the chuck roast from the pot and allow it to cool slightly on a cutting board. Shred the beef using two forks, discarding any fat or cartilage. Remove and discard the bay leaves from the soup. Skim any fat from the surface of the soup with a ladle.

Return the Beef and Serve: Add the shredded beef back into the pot and heat for 5 more minutes. Taste the soup and adjust seasoning if needed. Garnish with chopped fresh parsley or thyme and serve hot.