Begin by preparing your vegetables for the Hearty Vegetable Beef Soup. Chop the carrots, potatoes, and celery into uniform pieces to ensure even cooking. Mince the garlic until fragrant.

In a large pot, heat about 2 tablespoons of oil over medium-high heat. Once shimmering, add the beef chuck roast and sear it on all sides for about 5–7 minutes until it’s nicely browned.

After the beef is browned, remove it from the pot and set it aside. In the same pot, reduce the heat to medium and add chopped onions. Sauté for 4–5 minutes until they're translucent, then stir in the minced garlic.

Stir in the chopped carrots, potatoes, and celery along with the diced tomatoes. Mix everything thoroughly for a couple of minutes.

Pour in enough beef broth to cover the contents by about an inch. Add the Italian seasoning, and season with salt and pepper to taste. Stir everything well.

Bring the soup to a rolling boil, then reduce the heat to low and let it simmer uncovered for 1–2 hours, stirring occasionally.