Beef Vegetable Soup

• 1 (3 lb.) chuck roast
• 1/2 barley or diced potatoes
• 1 bay leaf
• 1 T oil
• 3 carrots, chopped
• 3 stalks celery, chopped
• 1 onion, chopped
• 1 (16 oz) pkg. frozen mixed vegetables
• 4 cups water
• 4 cubes beef bouillon cube
• 1 T white sugar
• 1/4 tsp. ground black pepper
• 1 (28 oz.) can chopped tomatoes (crushed)
• salt to taste
• ground black pepper to taste

1. In a crock pot, cook chuck roast until very tender (4-5 hours on High, but can vary. Add barley or potatoes and bay leaf during last hour of cooking. remove meat and chop into bite sized pieces. discard bay leaf. set beef, barley and broth aside.
2. heat oil in large stock pot over medium high heat. saute carrots, celery, onion and frozen veg. until tender. add water, beef bouillon cubes, sugar, pepper, tomatoes and beef/barley mixture. bring to a boil, reduce heat and simmer 10-20 minutes. season with salt/pepper to taste.

chuck roast, barley, bay leaf, t oil, carrots, stalks celery, onion, frozen mixed vegetables, water, t, ground black pepper, tomatoes, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/beef-vegetable-soup-50064944 (may not work)