A hearty crockpot beef barley soup with tender shredded beef, vegetables, and rich broth slow-cooked for comforting flavor.

1.5–2 lbs chuck roast

1 cup chopped carrots

1 cup chopped celery

1 medium onion, diced

3 garlic cloves, minced

3/4 cup pearl barley

8 cups beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce

2 bay leaves

1 tsp dried thyme

Salt & pepper to taste

1–2 cups diced potatoes (optional)

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1. Add beef, vegetables, barley, broth, tomato paste, Worcestershire, thyme, salt, pepper, and bay leaves to crockpot.

2. Cook on LOW 8–10 hours or HIGH 4–5 hours.

3. Remove beef, shred, and return to soup.

4. Stir well and season to taste.

5. Serve hot with optional roasted vegetables.

For deeper flavor, sear beef before slow cooking.

Soup freezes well for up to 3 months.