1 1/2 lb boneless beef chuck roast
1 cup pearl barley
1/2 lb mushrooms, halved if small, quartered if large
4 celery stalks, cut into 1-inch pieces
6 medium to large carrots, chunked
2 medium leeks, white and light green only, sliced
1 cup tap water
1 tsp salt
1/2 tsp pepper
1 sprig fresh thyme
4 cups beef broth
1 tbsp low-sodium soy sauce
In the slow cooker or crockpot, combine the roast, barley, mushrooms, celery, carrots, and leeks. Add the water, thyme, salt and pepper. Stir in the beef broth and soy sauce. Cover and cook on low, without lifting lid, for 8 hours.
Remove lid and skim off any excess fat; transfer the meat to a plate and shred into bite-size pieces.
To serve, dip the barley/vegetable mixture into 4 shallow bowls and top with the meat.