Description
Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.
Ingredients
- 1 (3 pound) beef chuck roast
- ½ cup barley
- 1 bay leaf
- 2 tablespoons oil
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1 onion, chopped
- 1 (16 ounce) package frozen mixed vegetables
- 4 cups water
- 4 cubes beef bouillon cube
- 1 tablespoon white sugar
- ¼ teaspoon ground black pepper
- 1 (28 ounce) can chopped stewed tomatoes
- salt to taste
- ground black pepper to taste
Instructions
- Place chuck roast in a slow cooker. Cook on High until tender
- 4 to 5 hours. Add barley and bay leaf during the last hour of cooking.
- Remove meat; chop into bite-size pieces. Discard bay leaf. Set beef
- broth
- and barley aside.
- Heat oil in a large stock pot over medium-high heat. Sauté carrots
- celery
- onion
- and frozen mixed vegetables until tender
- 5 to 7 minutes. Add water
- stewed tomatoes
- beef bouillon cubes
- sugar
- 1/4 teaspoon pepper
- and beef-barley-broth mixture. Bring to boil
- reduce heat
- and simmer 10 to 20 minutes.
- Season with salt and pepper before serving.
Prep Time: 20 mins
Cook Time: 5 hrs 30 mins
Total Time: 5 hrs 50 mins
Servings: 10