Beef Pot Roast Soup

Trim fat off the roast with a sharp knife. 2. Add olive oil to the pot and sear the roast until browned on each side. 3. Add everything to the pot and fill with water. 4. Cover and boil for 6-7 hours, adding more water if necessary. 5. Strain the soup through a large strainer, saving the broth in a large pot. 6. Discard the onion and slice the carrots and celery into small pieces. 7. Shred and chop the beef into small pieces. 8. Add shredded beef, carrots and celery back to the broth and stir to combine. 9. Cook the pasta in a small pot of boiling water according to package directions. 10. Serve soup over cooked pasta or plain.