Homemade Slow Cooker Beef & Barley Soup
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I still remember the first time I made this slow cooker beef and barley soup: the house smelled like a cozy English kitchen for hours, and the meat shredded into tender ribbons the moment I stirred. This is a straightforward, stick-to-your-ribs slow cooker soup built from pantry basics and one large beef roast. It’s the kind of recipe you set in the morning and come home to a full dinner — low fuss, high comfort. If you’d like to reference the original recipe post for measurements and extras, it’s available here: original recipe post.
Why you’ll love this dish
This soup balances rich beef flavor with nutty barley and bright tomato and parsley. It’s forgiving — perfect if you’re new to slow cooking — and stretches a modest amount of meat into multiple family-sized meals. Make it for blustery evenings, meal prep for the week, or when you want something hearty that will feed guests without last-minute panicking.
“We made this on a rainy Sunday and it disappeared faster than we could ladle it. Tender beef, plump barley, and a broth that tastes like it simmered all day.” — a quick note from one happy cook
Reasons to try it:
- Budget-friendly: barley is inexpensive and fills bowls quickly.
- Hands-off cooking: sear, dump, and let the slow cooker do the work.
- Kid-friendly and flexible: mild herbs mean picky eaters usually approve.
- Make-ahead: flavors deepen after a day or two in the fridge.
Step-by-step overview
This recipe follows a simple three-phase process:
- Sear the roast briefly to deepen flavor.
- Combine beef, vegetables, herbs, broth, tomatoes, bay leaf, and barley in the slow cooker.
- Cook on low for 6–8 hours and stir in drained sweet corn for the last 30 minutes.
If you prefer a printable layout or slightly different timing notes, check the printer-friendly version here: printer-friendly version.
Gather these items
What you’ll need:
- 2 tbsp olive oil (sub: avocado oil)
- 3 lbs beef roast (chuck or bottom round work well)
- 2 medium carrots, sliced thinly
- 2 stalks celery, sliced
- 1 large yellow onion, diced finely
- 4 garlic cloves, minced
- 1 tbsp freshly chopped parsley (or 1 tsp dried parsley)
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 6 cups beef broth (low-sodium if you plan to season later)
- 1 (14.5 oz) can diced tomatoes (undrained)
- 1 bay leaf
- 1 cup barley (pearled barley cooks faster; hulled barley takes longer)
- 1 (14.5 oz) can sweet corn, drained
Notes and substitutions:
- Barley: pearled barley is the standard here; if you use hulled barley, expect longer cooking time and chewier texture.
- Beef cut: chuck roast gives great marbling and richness; bottom round is leaner but still good.
- Make it vegetarian: swap mushroom or vegetable broth, double the barley and add hearty mushrooms and beans (but note the flavor and texture will change). For more ingredient notes, see this variation reference: more ingredient notes.
Step-by-step instructions
- Pat the beef roast dry with paper towels and season lightly with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Sear the roast on all sides until browned, about 2–3 minutes per side. This builds deeper flavor in the final broth.
- Transfer the seared roast to the bottom of your slow cooker.
- Add the sliced carrots, celery, diced onion, minced garlic, and chopped parsley around the roast.
- Sprinkle in the oregano and thyme, then pour 6 cups beef broth and the can of diced tomatoes (including liquid) into the slow cooker.
- Tuck in the bay leaf and add 1 cup barley.
- Cover and cook on LOW for 6–8 hours, until the beef is fork-tender and barley is cooked through.
- Remove the bay leaf. Stir in the drained sweet corn during the last 30 minutes of cooking so it stays bright and slightly crisp.
- Taste and adjust seasoning with salt and freshly ground black pepper. Shred the beef with two forks if desired and stir to distribute throughout the soup.
- Ladle into bowls and enjoy.
Best ways to enjoy it
- Serve with thick slices of crusty bread or warm dinner rolls to soak up the broth.
- A simple green salad with a bright vinaigrette cuts through the soup’s richness.
- Top with a spoonful of sour cream or a sprinkle of grated Parmesan for extra richness.
- For a heartier meal, add roasted root vegetables on the side or stir in cooked potatoes before serving.
Storage and reheating tips
- Refrigerator: Cool the soup to room temperature within two hours, then store in airtight containers for up to 3–4 days.
- Freezer: Freeze in meal-sized portions for up to 3 months. Use freezer-safe containers, leaving 1 inch headspace for expansion.
- Reheating: Thaw overnight in the refrigerator, then reheat gently on the stove over medium-low heat until warmed through. If reheating from frozen, thaw slightly first or simmer on low for longer so barley doesn’t overcook.
- Safety note: Barley absorbs liquid over time; when reheating left-overs, you may need to add 1/2–1 cup water or broth to restore the desired consistency.
Pro chef tips
- Browning matters: don’t skip searing — it creates fond that enriches the broth even after it dissolves in the slow cooker.
- Salt at the end: because broth and canned tomatoes can be salty, wait until the end to finish seasoning.
- Barley timing: add barley at the start for tender cereal-like grains; if you prefer firmer barley, add it halfway through cooking.
- Shred vs. slice: shredding yields more bite-sized pieces mixed through the soup; slicing gives bigger beef ribbons for plating.
- Slow cooker size: use a 6-quart slow cooker to avoid overcrowding and ensure even cooking.
Creative twists
- Italian-style: swap oregano and thyme for basil and rosemary, and finish with grated Pecorino Romano.
- Spicy kick: add a diced jalapeño and a pinch of red pepper flakes with the onions.
- Beef & mushroom barley: stir in 8 oz sliced cremini mushrooms with the vegetables for deeper umami.
- Low-carb swap: replace barley with pearl couscous? Note: couscous cooks much faster—add it in the last 20–30 minutes.
- Instant Pot method: use the sauté function to brown, then cook on high pressure for about 45 minutes with natural release (timing varies by cut).
Common questions
Q: Can I use leftover roast beef instead of searing a fresh roast?
A: Yes. If using pre-cooked beef, add it in the last 1–2 hours to avoid overcooking and drying it out. Keep in mind the broth will be less enriched by fond.
Q: How long does barley take to cook in the slow cooker?
A: Pearled barley typically cooks fully in 6–8 hours on low. If you use hulled barley, it may need longer and remain chewier.
Q: Can I make this on high instead of low?
A: You can cook on HIGH for about 3–4 hours, but the meat may not become as tender as the low, slow method. If using high, check tenderness sooner.
Q: Is this safe to freeze with the corn included?
A: Yes — corn freezes fine, but its texture can soften. If you prefer crisper corn, omit it before freezing and add fresh or canned corn when reheating.
Q: How can I thicken the broth?
A: Simmer with the lid off for 10–15 minutes to reduce, or stir a slurry of 1 tablespoon cornstarch + 2 tablespoons cold water into hot soup and simmer until thickened.
Conclusion
If you want more slow cooker beef and barley ideas and variations, the Crockpot Beef Barley Soup – The Chunky Chef post offers a slightly different take with helpful visuals. For a recipe video and additional timing tips, see Slow Cooker Beef Barley Soup Recipe | The Recipe Rebel. And for another well-tested slow cooker version with reader reviews, check Slow Cooker Beef Barley Soup Recipe on Allrecipes.
Slow Cooker Beef and Barley Soup
Ingredients
Method
- Pat the beef roast dry with paper towels and season lightly with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the roast on all sides until browned, about 2–3 minutes per side.
- Transfer the seared roast to the bottom of your slow cooker.
- Add sliced carrots, celery, diced onion, minced garlic, and chopped parsley around the roast.
- Sprinkle in the oregano and thyme, then pour in the beef broth and can of diced tomatoes (including liquid).
- Tuck in the bay leaf and add the barley.
- Cover and cook on LOW for 6–8 hours, until the beef is fork-tender and barley is cooked through.
- Remove the bay leaf and stir in the drained sweet corn during the last 30 minutes of cooking.
- Taste and adjust seasoning with salt and freshly ground black pepper.
- Shred the beef if desired and stir to distribute throughout the soup.
- Ladle into bowls and enjoy.
