Pot Roast Beef Barley Soup

barbara lentz


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


☆☆☆☆☆ 0 votes

10 Min
1 Hr 30 Min
Stove Top


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2 medium
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
2 lb
chuck roast sliced into thin pieces
2 Tbsp
4 sprig(s)
fresh thyme tied together with butchers twine
1 c
quick cook barley

How to Make Pot Roast Beef Barley Soup


  • 1Add 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.
  • 2Bring 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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About Pot Roast Beef Barley Soup

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American

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