INGREDIENTS:

• 2 tablespoons vegetable oil
• 2–3 lbs chuck roast
• 2 carrots, thinly sliced rounds
• 2 stalks celery, thinly sliced
• 1 medium onion, finely chopped
• 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 ounces)
• 1 bay leaf
• 2/3 cup medium barley
• 1 can corn, drained (14.5 ounces)

INSTRUCTIONS:

1. In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Sear the chuck roast and transfer it to a plate.
2. Add carrots, celery, and onion, cooking for 4-5 minutes. Add garlic, parsley, oregano, and thyme, cooking for an additional minute while stirring constantly.
3. Return the seared beef to the pot, along with beef broth, diced tomatoes, bay leaf. Reduce heat and simmer for 1 1/2 hours or until the roast is fork-tender.
4. Add barley and corn, covering with a lid for 30 minutes. Remove the lid and continue simmering for an additional 15 minutes.
5. Remove the roast from the pot, trim, cut the beef away from any gristle or fat, and shred into bite-size chunks. Return the beef to the pot.