A hearty slow-cooked pot roast simmered with carrots, onions, cabbage, and pearl barley. A filling, old-fashioned comfort meal that cooks itself throughout the day.
3 medium size carrots, peeled and chopped into 1 inch pieces
1 large yellow onion, chopped into 1 inch pieces
5 garlic cloves, peeled
1/2 head green cabbage, chopped into 1 inch pieces
3 cups water
1/4 tsp dried ground thyme
1/2 tsp dried parsley
2 bay leaves
DIRECTIONS
Season the chuck roast with the 1 tsp kosher salt and 1/4 tsp pepper. Heat the oil in a large skillet over high heat. Once the oil shows wisps of smoke add the chuck roast and sear on all sides, until well browned and crisp about 5 minutes per side.
Put the roast into a 5 to 6 quart slow cooker. Pour the barley into the slow cooker around the beef. Cover with the carrots, onions, garlic and cabbage.
In the same pan used for searing the beef mix the water, thyme, bay leaf, 1 tsp salt, and 1/4 tsp pepper together and bring to a boil then pour into the slow cooker.
Cover and cook on LOW for 6 hours.
Taste and season with salt and pepper if needed.
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