Crock-Pot Recipe: Beef Barley Soup

I think my all time favorite cold weather food is Beef Barley Soup. This is a great 8-10 hour cook on low crock-pot meal you can start in the morning and have waiting for you at dinner time. You can brown the meat and onions, and package this as a freezer-crock meal so long as you omit adding water until it is ready to go in the crock-pot.

Beef Barley Soup

  • 2-3 lbs chuck roast (cut into 2 inch chunks and discarding any large bits of fat)
  • 2 cups carrots diced
  • 1 cup celery diced
  • 1 lg onion diced
  • ¼ cup dried parsley
  • ½ cup uncooked barley
  • beef broth cubes for 6 cups
  • 2 tsp salt
  • 1 bay leaf
  • 2 TBSP ketchup

Cut chuck roast into 2 inch chunks and brown remove from pan. Soften onions and celery in pan the roast was browned in. Add to crock pot and add carrots, parsley, uncooked barley, beef broth cubes, salt, bay leaf, ketchup, and six cups of water.

If preparing from freezer: thaw bag in fridge. Place contents of bag in crockpot add 6 cups water.

Cook on low for 8-10 hours, high for 4-6 hours. Serves 8