Vegetable Beef Soup

Place the roast in your crock pot and season with salt, pepper, garlic powder, oregano and onion powder. Pour in the beef broth and add water if needed to cover the roast. Drop in two bay leaves. Turn on low and leave to cook overnight or until fork tender (about 4-5 hours on high).

Remove the roast to a plate and allow to cool slightly. Fish out the bay leaves and discard. Add the tomato paste to the hot stock mix and stir well. Add all the veggies EXCEPT the frozen peas to the stock.

Using two forks, shred the meat into chunks. Add the meat back to the broth and stir. Let cook in the crock pot for another two to three hours. Five minutes before serving, add the frozen peas (and corn, if using frozen).

If using barley, add it a few minutes before serving.