A hearty slow cooker meal of healthy comfort food, perfect for busy fall and winter nights!
Ingredients
3 cloves garlic, minced
1 tsp salt
½ tsp pepper
1 tsp dried thyme
3 lb/1.35 kg (approx) boneless beef pot roast, (top or bottom blade, or cross rib)
2 onions, sliced
2 carrots, coarsely chopped
1 pkg cremini mushrooms, quartered
⅓ cup pot or pearl barley
1½ cups beef broth
1 cup water
1 tbsp tomato paste
1 tbsp soy sauce
Instructions
In a small bowl, combine garlic, salt, pepper and thyme; rub over beef. Place in slow cooker. Add onions, carrots, mushrooms, and barley.
Whisk together beef broth, water, tomato paste and soy sauce; pour over everything in slow cooker. Cover and cook on low until beef is tender, 6 to 8 hours.
With two large forks or large tongs, remove beef to cutting board; cover loosely with foil and let rest for 10 minutes before slicing. Skim fat from cooking liquid, then, over a large bowl, strain barley mixture, reserving sauce to use as gravy. Serve barley mixture and gravy with beef.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/10/slow-cooker-beef-barley-risotto/