Slow Cooker Beef and Barley
1 ¼ pounds boneless beef chuck (in one piece)
1 cup pearl barley
½ pound cremini mushrooms, quartered
4 stalks celery, quartered
6 medium carrots, quartered
2 medium leeks, sliced (white and light green parts only)
1 sprig fresh thyme (or substitute dried thyme)
4 cups low-sodium beef broth
1 tablespoon soy sauce
kosher salt and freshly ground pepper
Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup of water, 1 teaspoon salt and ¼ teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off excess fat. Transfer beef to a cutting board. Let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef.
