This time of year you find it hard to make time to cook dinner, and find yourself eating take out or eating pre-made dinners. This is where a slow cooker comes in handy.
I was reading a recipe featured in the November issue of the Food Network Magazine for slow-cooker beef and bareley. I made a few tiny changes to it to fit our preferences and what I had available.
1 Beef Roast
1 bag of Pearl Barley
3 Celery Stalks (chopped)
1 bag of Baby Carrots
Beef Stock 46oz
I seasoned it with Salt, ground pepper, thyme, and a hint of cayenne pepper.
Cook it on high for at least 8 hours until tender and fantastic smelling.
Remove the roast from slow cooker and set aside on cutting board, and while it rests skim any excess fat from the top.
Shred or rough cut the roast and serve on top of the soup in a bowl.
Enjoy your time in the kitchen!
Please note that while most of the recipes here are gluten free, this one is not.