Homemade Slow Cooker Beef & Barley Soup (Easy & Hearty Recipe)
A hearty, comforting beef and barley soup made effortlessly in the slow cooker—packed with tender roast beef, vegetables, and wholesome grains.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 2 tbsp Olive Oil
- 3 lbs. beef roast
- 2 medium carrots, sliced thinly
- 2 stalks celery, sliced
- 1 large yellow onion, diced finely
- 4 garlic cloves, minced
- 1 tbsp. freshly chopped parsley
- 1 tsp. dried oregano
- 1/2 tsp. dried thyme
- 6 cups beef broth
- 1 14.5 oz. can diced tomatoes
- 1 bay leaf
- 1 cup barley
- 1 14.5 oz. can sweet corn, drained
Instructions
1. Heat oil in a large skillet over medium high heat.
2. Add beef roast and sear until browned on all sides.
3. Add to the bottom of a slow cooker. Add the carrots, celery, onions, garlic, parsley, oregano, thyme, broth, tomatoes, bay leaf, and barley to the slow cooker as well.
4. Cook on low for 6–8 hours.
5. Add the corn in for the last 30 minutes of cooking.
6. ENJOY!!
Notes
For a richer flavor, use a marbled cut of beef like chuck roast. You can substitute pearl barley with quick barley for a shorter cooking time, though texture may differ. Leftovers freeze well and taste even better the next day.