A warm and comforting soup made from a beef roast and fresh vegetables!
Place roast in crock pot with a combination of packaged beef broth and water to fully cover. Add Worcestershire Sauce and cook on high for 4-5 hours, or low for 8-9 hours.
Remove meat when it's fork tender. Let it cool slightly and shred. The meat should literally fall apart. Strain broth if needed.
Chop the onion, carrots, celery, cabbage, and garlic - and saute in olive oil for approximately 10 minutes. Add salt and pepper and add veggies to crock pot.
Add potatoes, corn, green beans, tomatoes, shredded roast and bay leaves to crock pot. Simmer in crock pot 4 - 5 hours on low, or 2-3 hours on high. You may need to add more broth or water/beef bouillon.
Check seasonings and serve.
Another option is to cook the roast one day, store in the fridge overnight, skim the fat from the broth, and then cook the soup according to directions.