pot roast beef barley soup

Name: Pot Roast Beef Barley Soup
Prep time: 10 min
Cook time: 1 h 30 min
Yield: 12
Cuisine: American
Ingredients: 2 medium onions diced; 1 cup(s) carrots cubed; 4 clove(s) garlic minced; 1 cup(s) fresh mushrooms chopped; 32 ounce(s) beef broth; 1 tablespoon(s) each chicken and beef bouillon; 4 cup(s) water; 2 pound(s) chuck roast sliced into thin pieces; 2 tablespoon(s) oil; 4 sprig(s) fresh thyme tied together with butchers twine; 1 cup(s) quick cook barley

review

Recipe by

barbara lentz

@blentz8

beulah, MI

This is so warm and comforting. Great on a cold and rainy day. So flavorful

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yield 12 serving(s)

prep time 10 Min

cook time 1 Hr 30 Min

method Stove Top

Ingredients For pot roast beef barley soup

2 md

onions diced
1 c

carrots cubed
4 clove

garlic minced
1 c

fresh mushrooms chopped
32 oz

beef broth
1 Tbsp

each chicken and beef bouillon
4 c

water
2 lb

chuck roast sliced into thin pieces
2 Tbsp

oil
4 sprig

fresh thyme tied together with butchers twine
1 c

quick cook barley

How To Make pot roast beef barley soup

1
Add oil to large Dutch oven. Saute onions, carrots, garlic and mushrooms until softened a bit. Add roast. Cook 2 minutes to brown. Add beef broth, water, and bouillon.

2
Bring to a boil. Reduce to a simmer. Add the thyme bundle. Simmer 1 hour. Add the barley and cook 30 minutes more or until roast is tender. Remove and discard the thyme bundle
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pot roast beef barley soup

Ingredients For pot roast beef barley soup

How To Make pot roast beef barley soup

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