1 (3 lb) beef chuck roast
½ cup barley
1 bay leaf
2 tbs oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 oz) pkg frozen mixed veggies
4 cups water
4 beef bouillon cubes
1 tbs sugar
¼ tsp ground black pepper
1 (28 oz) can chopped stewed tomatoes
salt, to taste
ground black pepper, to taste

In a slow cooker, cook chuck roast until very tender (usually 4-5 hours on HIGH, but can vary with different slow cookers).

Add barley and bay leaf during the last hour of cooking.

Remove meat, and chop into bite-size pieces.

Discard bay leaf.

Set beef, broth, and barley aside.

Heat oil in a large stockpot over medium-high heat.

Saute carrots, celery, onion and frozen mixed veggies until tender.

Add water, beef bouillon cubes, sugar, ¼ tsp pepper, chopped stewed tomatoes and beef/barley mixture.

Bring to a boil, reduce heat and simmer 10-20 minutes.

Season with additional salt and pepper to taste.

10 servings