INGREDIENTS:

2 tablespoons vegetable oil

2–3 lbs chuck roast

2 carrots sliced in thin rounds

2 stalks celery sliced thin

1 medium onion chopped fine

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 ounce)

1 bay leaf

2/3 cup medium Barley

1 can corn drained (14.5 ounce)

INSTRUCTIONS:

In dutch oven or large stockpot heat

vegetable oil over medium heat. Add beef

and sear. Remove beef to a plate.

Add carrots, celery, and onion and cook for

4-5 minutes. Add the garlic, parsley, oregano

and thyme and cook for just 1 minute;

stirring constantly.

Add the beef broth, diced tomatoes, bay leaf

and beef back to the pot. Reduce heat and

simmer for 1 1/2 hours or until the roast is

fork tender. Add barley and corn; cover with

lid for 30 minutes. Remove lid and continue

simmering for 15 minutes.

Remove roast from the pot and trim cutting

the beef away from any gristle or fat. Cut or

shred into bite size chunks and return to the

pot.