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

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barbara lentz

beulah, MI

Updated on Nov 12, 2015

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

Rate

prep time 10 Min

cook time 1 Hr 30 Min

method Stove Top

yield 12 serving(s)

Ingredients

2 medium onions diced
1 cup carrots cubed
4 cloves garlic minced
1 cup fresh mushrooms chopped
32 ounces beef broth
1 tablespoon each chicken and beef bouillon
4 cups water
2 pounds chuck roast sliced into thin pieces
2 tablespoons oil
4 sprigs fresh thyme tied together with butchers twine
1 cup quick cook barley

How To Make pot roast beef barley soup

Step 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.

Step 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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