Slow Cooker Beef and Barley Soup

We had a pot roast for dinner last night. It turned out delightful. I’ll tell you more about that soon, but I couldn’t wait to tell you about this Slow Cooker Beef and Barley soup that I made today with the leftover pot roast! Next time you have leftover pot roast – give this recipe a try – I think you’ll love it!

This recipe calls for leftover cooked pot roast – but if you buy raw stew beef – just dice into 1/2 squares and throw it into a large skillet with a little oil and onions – and cook it up before throwing it into the crockpot.

Oh I’m a certified member of the I love chunky soup club – so if you prefer your soup a little less full of stuff,  just use 1 cup each of the carrots, celery and mushrooms (instead of suggested 2 cups each).

Slow Cooker Beef and Barley Soup

 

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Author: Heather

Recipe type: Soup

Ingredients

• 1 to 2 pounds of leftover pot roast, diced small - Or cooked stew meat
• 7 cups beef broth - If you have Au Jus from the pot roast, you could sub 1-2 cups of broth with Au Ju, but you don’t want it too greasy – so consider cooling the Au Jus overnight in the fridge and removing the hardened fat from the top, using the less fatty, liquid Au Jus for the soup.
• 2 cups carrots, sliced thinly
• 2 cups celery, sliced thinly
• 2 cups mushrooms, sliced thinly
• ½ – 1 cup dried pearl barley
• 1 can of stewed or diced tomatoes (14.5 oz can)
• 1 can of sweet corn, drained (15 oz can)
• 1 onion, diced finely
• ½ Tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• ½ teaspoon paprika
• ¼ teaspoon pepper

Instructions

1. In a medium skillet, add olive oil and sauté onions until tender
2. In your crockpot – add all ingredients, including cooked beef and cooked onions. Give it a goods stir and get those seasonings mixed up.
3. Cook on low for 8-10 hours (or high for 4-6 hours) until barley, beef and veggies are tender.
4. Serve with warm bread. If you’re up for it – make my Grandma’s Rolls.

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