Pot Roast Beef Barley Soup

Name: Pot Roast Beef Barley Soup
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 12
Cuisine: American
Ingredients: 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 water; 2 lb chuck roast sliced into thin pieces; 2 Tbsp oil; 4 sprig(s) fresh thyme tied together with butchers twine; 1 c quick cook barley

By barbara lentz
@blentz8

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

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

Prep:

10 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

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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

water
2 lb

chuck roast sliced into thin pieces
2 Tbsp

oil
4 sprig(s)

fresh thyme tied together with butchers twine
1 c

quick cook barley

How to Make Pot Roast Beef Barley Soup

Step-by-Step

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.
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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