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


  • 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


  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

Printable Recipe Card

About Pot Roast Beef Barley Soup

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

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