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Slow Cooker Beef Barley Soup Ingredients - 4 packets beef bouillon - 8 ounces can tomato sauce - 5 carrots, chopped - 2 pounds chuck roast, cut into bite sized pieces - 1 cup chopped fresh parsley - Fresh ground pepper - 1 onion, chopped - 3/4 cup pearl barley - 2 teaspoons salt - 5 cups water Preparation Combine everything but carrots and parsley in slow cooker and stir to mix. Cook on low for 8-10 hours.Just before serving, put carrots in microwave-safe dish with about 1/8 cup water. Microwave for 4 minutes. Add carrots to soup with parsley.Taste and adjust seasonings (I usually end up adding a bit more salt and pepper). Serve. And serve. And serve. Source: foodista.com