Recipe: 3 lbs chuck roast ( I used Choice cuts from Costco)
2 medium carrots cut into 1/2″ rounds
2 celery stalks, chopped
2 cans Campbell’s beef consomme
2 quarts beef broth (or half broth half water for a less-rich broth)
2 cloves garlic, minced
1 medium yellow onion, rough chopped
1 can fire-roasted diced tomatoes, undrained
1 TBSP garlic powder
1 TBSP fresh or freeze-dried thyme
salt and pepper to taste
3 TBSP olive oil
2 1/2 cups medium pearled barley
Directions:
Trim fat and cube chuck roast into 1″ pices, against the grain
Sear meat in 2 TBSP of the olive oil until you get a little crust. Remove from pan and place meat on paper towels.
Add the rest of the olive oil and saute the onion for about 10 minutes or until translucent. Add carrots, garlic and celery, cook on medium for about 5 minutes, stirring occasionally. Add a little broth and scrape the brown bits up from the bottom of the pan.
Add all ingredients except barley to the slow cooker. Cook on high until boiling, then set to low and add barley.
Cook for 1-2 additional hours or until carrots are softened to your liking.
Add water or broth during cook to get soup to desired thickness.
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Recipe:
3 lbs chuck roast ( I used Choice cuts from Costco)
2 medium carrots cut into 1/2″ rounds
2 celery stalks, chopped
2 cans Campbell’s beef consomme
2 quarts beef broth (or half broth half water for a less-rich broth)
2 cloves garlic, minced
1 medium yellow onion, rough chopped
1 can fire-roasted diced tomatoes, undrained
1 TBSP garlic powder
1 TBSP fresh or freeze-dried thyme
salt and pepper to taste
3 TBSP olive oil
2 1/2 cups medium pearled barley
Directions:
Trim fat and cube chuck roast into 1″ pices, against the grain
Sear meat in 2 TBSP of the olive oil until you get a little crust. Remove from pan and place meat on paper towels.
Add the rest of the olive oil and saute the onion for about 10 minutes or until translucent.
Add carrots, garlic and celery, cook on medium for about 5 minutes, stirring occasionally. Add a little broth and scrape the brown bits up from the bottom of the pan.
Add all ingredients except barley to the slow cooker. Cook on high until boiling, then set to low and add barley.
Cook for 1-2 additional hours or until carrots are softened to your liking.
Add water or broth during cook to get soup to desired thickness.
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