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Slow Cooker Beef Barley Soup


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  • 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



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.


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