I use a cheap beef roast (chuck, arm, etc) I flour & sear the meat on all sides in a bit of oil, then soften onion, celery, shredded carrot in the same oil & add to the roast, cover with foil (or tight fitting lid & roast at low heat until falling apart. I then shred the beef & chop the shreds (not too small) I strain out the veggie bits from the liquid in the pot & save the liquid - also deglaze the pan if any browned bits are left in it. I do this the day before I make the soup. Then I just combine the beef, liquid & veggies I have on hand. I never add all the veggies at the same time, because some cook faster than others & I don't want any of them mushy - lol. I never need all the beef for my soup, so what is left I can use for beef & noodles, bbq beef, or just freeze & save for the next pot of soup.
hugs,
Shirley in Indiana