Beef Barley Vegetable Soup

• 1 (3 pound) beef chuck roast
• ½ cup barley
• 1 bay leaf
• 2 tablespoons oil
• 3 carrots, chopped
• 3 stalks celery, chopped
• 1 onion, chopped
• 1 (16 ounce) package frozen mixed vegetables
• 4 cups water
• 1 (28 ounce) can chopped stewed tomatoes
• 4 cubes beef bouillon cube
• 1 tablespoon white sugar
• ¼ teaspoon ground black pepper, or more to taste
• salt to taste

Directions

1. Place chuck roast in a slow cooker. Cook on High until tender, 4 to 5 hours. Add barley and bay leaf during the last hour of cooking.
2. Remove meat; chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
3. Heat oil in a large stock pot over medium-high heat. Sauté carrots, celery, onion, and frozen mixed vegetables until tender, 5 to 7 minutes.
4. Add water, stewed tomatoes, beef bouillon cubes, sugar, 1/4 teaspoon pepper, and beef-barley-broth mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes.
5. Season with salt and pepper before serving.