Vegetable Beef Soup

• 2 pounds Beef Roast, Your Choice Of Cut
• 2 boxes Beef Stock (32 Ounces Each, Approximately)
• 6 ounces, fluid Tomato Paste
• 2 whole Dried Bay Leaves
• 1 whole Small Onion, Finely Diced
• 3 stalks Celery, Diced
• 3 whole Carrots, Thinly Sliced
• 3 whole Yukon Gold Potatoes, Diced
• 1 cup Frozen Corn (or Fresh, When Available)
• 1/2 cups Frozen Peas
• 2 teaspoons Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Oregano
• 1/4 cups Barley (optional)

1. Place the roast in your crock pot and season with salt, pepper, garlic powder, oregano and onion powder.
2. Pour in the beef broth and add water if needed to cover the roast.
3. Drop in two bay leaves.
4. Turn on low and leave to cook overnight or until fork tender (about 4-5 hours on high).
5. Remove the roast to a plate and allow to cool slightly.
6. Fish out the bay leaves and discard.
7. Add the tomato paste to the hot stock mix and stir well.
8. Add all the veggies EXCEPT the frozen peas to the stock.
9. Using two forks, shred the meat into chunks.
10. Add the meat back to the broth and stir.
11. Let cook in the crock pot for another two to three hours.
12. Five minutes before serving, add the frozen peas (and corn, if using frozen).
13. If using barley, add it a few minutes before serving.

beef, beef, bay leaves, onion, stalks celery, carrots, potatoes, frozen corn, frozen peas, garlic, onion powder, oregano, barley

Taken from tastykitchen.com/recipes/main-courses/vegetable-beef-soup-2/ (may not work)