Pot Roast Soup

Heat 2 tablespoons oil in a large pot over medium-high heat. Sprinkle cubed beef evenly with 1 teaspoon salt. Add the beef to the pot and cook, flipping once, until well browned on 2 sides, 3 to 5 minutes per side. Transfer to a large plate; reserve the drippings in the pot.

Add chopped onion and chopped celery to the dripping in the pot. Reduce heat to medium and cook, stirring occasionally, until softened, about 6 minutes. Stir in 2 tablespoons tomato paste and cook, stirring often, until the tomato paste darkens, about 2 minutes. Add chopped garlic, thyme and rosemary. Cook, stirring, until fragrant, about 1 minute.

Stir in 6 cups broth, quartered potatoes, chopped carrots, 1 bay leaf, the remaining ¼ teaspoon salt and the reserved beef along with any accumulated juices. Bring to a gentle simmer over medium-high heat. Reduce heat to medium-low to maintain a gentle simmer. Cover and cook, stirring occasionally, until the beef shreds easily with a fork, about 2 hours. Remove from heat. Skim and discard excess fat. Remove and discard the bay leaf.

Stir in 3 tablespoons Worcestershire sauce. Garnish with parsley, if desired.