2-3 cups leftover Slow Cooker 3-Packet Pot Roast stock (if you don't have leftover roast stock, use 6-7 cups of beef broth and don't add any water)
4 cups water
1/2 cup pearl barley
2-3 carrots, peeled and diced
2 celery stalks, diced
1 small onion, diced
1 clove garlic, minced
1 cup mushrooms, sliced
1-2 cups leftover roast beef, diced
1 tbsp oil
Salt and pepper
In a large stock pot, heat 1 tbsp oil over medium-high heat. Add diced carrots, celery, onion, garlic and mushrooms. Season with salt and pepper. Saute veggies until soft and onions are translucent about 5-8 minutes. Then add leftover beef, beef stock from the roast, water and pearl barley. Turn heat to medium-low, add a lid and simmer for 35-45 minutes (so the barley can get tender). Stir occasionally. Taste and season with salt and pepper.
Serve with warm bread or buns.
