Ingredients:
- 2 tablespoons vegetable oil
- 2–3 lbs chuck roast
- 2 carrots, sliced into thin rounds
- 2 stalks celery, sliced thinly
- 1 medium onion, finely chopped
- 3 cloves garlic, crushed
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1/4 teaspoon ground thyme
- 6 cups low sodium beef broth
- 1 can diced tomatoes (14.5 ounces)
- 1 bay leaf
- 2/3 cup medium barley
- 1 can corn, drained (14.5 ounces)
Instructions:
1. In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Add the beef and sear until browned on all sides. Remove the beef to a plate.
2. Add the carrots, celery, and onion to the pot and cook for 4-5 minutes until slightly softened. Add the crushed garlic, parsley, oregano, and thyme, and cook for 1 minute, stirring constantly.
3. Pour in the beef broth, diced tomatoes, and add the bay leaf. Return the beef to the pot. Reduce the heat to low and simmer for 1 1/2 hours or until the roast is fork-tender.
4. Add the barley and drained corn to the pot. Cover with a lid and simmer for an additional 30 minutes.
5. Remove the lid and continue simmering for 15 minutes.
6. Remove the roast from the pot and trim, cutting the beef away from any gristle or fat. Cut or shred the beef into bite-sized chunks and return it to the pot.