Homemade Slow Cooker Beef & Barley Soup
Hearty, comforting, and loaded with tender beef and wholesome veggies—this slow cooker soup is the perfect one-pot winter meal.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (slow cooker)
- Total Time: ~8 hours
- Yield: 6–8 servings
- Category: Soup, Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
2 tablespoons 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 tablespoon freshly chopped parsley
1 teaspoon dried oregano
½ teaspoon 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
Heat olive oil in a large skillet over medium-high heat.
Sear the beef roast until browned on all sides.
Transfer the beef to the bottom of a slow cooker.
Add carrots, celery, onion, garlic, parsley, oregano, thyme, beef broth, diced tomatoes, bay leaf, and barley to the slow cooker.
Cover and cook on low for 6–8 hours, or until the beef is tender and the flavors are well combined.
In the last 30 minutes of cooking, stir in the drained sweet corn.
Remove bay leaf, shred beef if desired, and serve hot.
Notes
You can substitute stew meat or chuck roast for the beef roast.
Pearl or hulled barley both work—just adjust cook time if using hulled.
Great for freezing or making ahead—flavors deepen overnight!
For extra flavor, add a splash of Worcestershire sauce or soy sauce.
