Hearty Pot Roast Beef and Barley Soup

• 2–3 lbs (900 g–1.4 kg) beef roast (pot roast cut), trimmed
• 1 tablespoon (15 ml) olive oil (for searing)
• 1 large onion, chopped
• 3 celery stalks total, chopped
• 3 carrots total, chopped
• 8 garlic cloves total, 4 smashed and 4 minced (see instructions)
• 1 tablespoon whole peppercorns
• 4 cups (960 ml) water
• 4 cups (960 ml) beef broth
• 1 packet Lipton Onion Soup Mix
• 1/2 cup (120 ml) red wine *(optional)*
• 2 tablespoons (30 ml) olive oil (for sautéing vegetables in soup)
• 2 leeks, sliced (white and light green parts only) *(optional)*
• 8 oz (225 g) mushrooms, sliced
• 2 tablespoons tomato paste
• 1/2 cup (100 g) pearl barley, rinsed
• 6–8 cups (1.5–2 L) reserved beef broth (from the pot roast cooking liquid, strained and chilled)
• 1 to 1½ cups (150–200 g) chopped green beans
• 2 bay leaves
• 1 teaspoon Italian seasoning
• 1 tablespoon soy sauce
• Salt and pepper, to taste
• *Optional: other vegetables of choice, such as frozen corn or peas, added near the end of cooking*

Instructions

1. 1

   Season the beef roast with salt and pepper. In a large skillet, heat 1 tablespoon (15ml) olive oil over medium-high heat. Sear the roast on all sides until browned (about 4–5 minutes per side).

2. 2

   Transfer the beef to a crockpot. Add the chopped onion, celery, carrots, garlic, and peppercorns. Pour in the water, beef broth, and Lipton Onion Soup Mix. Add red wine if using.

3. 3

   Cover and cook on low for 6–8 hours, or until the beef is tender and easily shredded.

4. 4

   Remove the beef from the broth, let it cool slightly, then trim any fat and shred or cube the meat.

5. 5

   Strain the cooking liquid through a cheesecloth-lined sieve to remove the vegetables and impurities. Discard the vegetables or repurpose them as desired.

6. 6

   Cool the broth in the refrigerator overnight. Skim off the solidified fat from the surface.

7. 7

   In a large soup pot, heat 2 tablespoons (30ml) olive oil over medium heat. Add the carrots and onions, sautéing for 4–5 minutes until slightly softened. Add the celery, leeks, mushrooms, and garlic, cooking until fragrant (about 3 more minutes).

8. 8

   Stir in the tomato paste and cook for 1–2 minutes to deepen the flavour.

9. 9

   Add the rinsed pearl barley and the reserved strained broth. Add the bay leaves and Italian seasoning, and extra broth if needed to reach your desired consistency.

10. 10

    Bring to a gentle boil, then reduce the heat and simmer covered for 30–40 minutes, or until the barley is tender. After simmering the soup with barley for about 20–30 minutes (until the barley is nearly done), add the green beans and the shredded or cubed beef, as they will only need 10–12 minutes to cook. Feel free to stir in other additions such as fresh herbs, frozen corn, or peas near the very end.

11. 11

    Taste the soup and adjust with salt and pepper as needed. Remove the bay leaves before serving.