Ingredients
The following ingredients have 11 Servings
- 2 lb beef chuck roast (boneless, cut into 1/2 inch chunks)
- 14 1/2 oz diced tomatoes (with juices)
- 4 cups beef broth (regular strength)
- 1/2 cup barley (dry, small "pearl" size)
- 1 cup corn kernels (frozen, sweet)
- 1 whole onion (sliced)
- 5 stalks celery (sliced)
- 5 whole carrots (sliced)
- 1 tsp garlic powder
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly ground black pepper (plus more to taste)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 whole russet potato (peeled and cubed)
Instruction
- In a large slow cooker, add all ingredients except for the cubed potatoes (you can soak potatoes in a bowl of cool water to prevent them from turning brown in the meantime.) Stir to make sure all ingredients are submerged in the liquid and seasonings.
- Cover and cook on low for 11-12 hours OR on high for 8-9 hours. During the last 3 hours of cooking, add the cubed potatoes (this prevents them from overcooking and becoming starchy and mushy.)
- Add more kosher salt and black pepper to taste, if desired. Serve warm.
