Slow Cooker Beef Barley Soup

By charlotteh371

Ingredients

• 2.5 lb. chuck roast - cut into bite size pieces*
• 1 cup pearl barley
• 2 medium onions - chopped
• 1 green pepper - chopped
• 6 carrots - chopped
• 1 14oz. can diced tomatoes
• 48 oz. beef stock - more if needed
• 5 sprigs of fresh thyme - leaved pulled off stem
• 2 teaspoons kosher salt
• 1 teaspoon fresh cracked pepper

Preparation

Step 1

Add all ingredients to a large 6 quart slow cooker, give a quick stir and cook on low for 8-10 hours.

Every few hours I like to give mine a stir and check the liquid level. If it looks as though there is not enough liquid you can add more stock or water.

* I like to freeze my roast for about 20 minutes before cubing. It makes cutting the meat a bit easier.