Slow-Cooker Beef and Barley

• 1 1/4 pounds boneless beef chuck (in one piece)
• 1 cup pearl barley
• 1/2 pound cremini mushrooms, quartered
• 4 stalks celery, quartered
• 6 medium carrots, quartered
• 2 medium leeks, sliced (white and light green parts only)
• 1 sprig thyme
• 4 cups low-sodium beef broth
• 1 tablespoon soy sauce
• Kosher salt and freshly ground pepper
• Horseradish, for serving (optional)

1. Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker.
2. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper.
3. Cover and cook on low, undisturbed, 8 hours.
4. Uncover and skim off any excess fat.
5. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces.
6. Thin the vegetable-barley mixture in the slow cooker with some water, if desired.
7. Divide among shallow bowls and top with the beef.
8. Serve with horseradish, if desired.
9. Per serving: Calories 647; Fat 29 g (Saturated 11 g); Cholesterol 96 mg; Sodium 897 mg; Carbohydrate 57 g; Fiber 12 g; Protein 40 g
10. Photograph by Antonis Achilleos

boneless beef chuck, pearl barley, mushrooms, stalks celery, carrots, leeks, thyme, lowsodium beef broth, soy sauce, kosher salt, horseradish

Taken from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-beef-and-barley-recipe.html (may not work)