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Ingredients

• 1 (3 pound) beef chuck roast
• 1/2 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
• 1/4 teaspoon ground black pepper
• 1 (28 ounce) can chopped stewed tomatoes
• salt to taste
• ground black pepper to taste

Description

A Chuck Roast Is Cooked With Barley And Bay Leaf In A Slow Cooker Before It Is Cubed And Added To A Soup Pot Of Simmering Vegetables In A Beef Broth.

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