Ingredients
1 boneless beef chuck roast (2-1/2 to 3 pounds)4 quarts water1 cup medium pearl barley1-1/2 cups chopped onion1-1/2 cups chopped celery1 teaspoon salt1 teaspoon pepper1 can (28 ounces) diced tomatoes, undrained1-1/2 cups chopped carrots1 package (16 ounces) frozen mixed vegetables1/4 cup minced fresh parsley1/2 teaspoon dried basil1/4 teaspoon dried thyme1/4 teaspoon garlic salt
Preparation
Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender.
Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
