March 16, 2015

Slow Cooker Beef and Barley Soup recipe (leftover pot roast)

Slow-Cooker-Beef-Barley-StewFind this Slow Cooker Beef & Barley Stew on my Slow Cooker Pinterest board

Slow Cooker Beef & Barley soup

We had a pot roast for dinner last night. It turned out delightful. I’ll tell you more about that soon, but I couldn’t wait to tell you about this Slow Cooker Beef and Barley soup that I made today with the leftover pot roast! Next time you have leftover pot roast – give this recipe a try – I think you’ll love it!

This recipe calls for leftover cooked pot roast – but if you buy raw stew beef – just dice into 1/2 squares and throw it into a large skillet with a little oil and onions – and cook it up before throwing it into the crockpot.

Oh I’m a certified member of the I love chunky soup club – so if you prefer your soup a little less full of stuff,  just use 1 cup each of the carrots, celery and mushrooms (instead of suggested 2 cups each).


1 to 2 pounds of leftover pot roast, diced small
Or cooked stew meat

7 cups beef broth
If you have Au Jus from the pot roast, you could sub 1-2 cups of broth with Au Ju, but you don’t want it too greasy – so consider cooling the Au Jus overnight in the fridge and removing the hardened fat from the top, using the less fatty, liquid Au Jus for the soup. 

2 cups carrots, sliced thinly

2 cups celery, sliced thinly

2 cups mushrooms, sliced thinly

1/2 – 1 cup dried pearl barley

1 can of stewed or diced tomatoes (14.5 oz can)

1 can of sweet corn, drained (15 oz can)

1 onion, diced finely

1/2 Tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon dried parsley

1/2 teaspoon paprika

1/4 teaspoon pepper


1.) In a medium skillet, add olive oil and sauté onions until tender

2.) In your crockpot – add all ingredients, including cooked beef and cooked onions. Give it a goods stir and get those seasonings mixed up.

3.) Cook on low for 8-10 hours (or high for 4-6 hours) until barley, beef and veggies are tender.

4.) Serve with warm bread. If you’re up for it – make my Grandma’s Rolls.


I’d love to hear what you think of this recipe! Leave a comment and let me know! 


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  1. I made a huge roast the other night and there is a ton left over, I thought I’d cube it up and make a beef barley soup with it. Do you think it would soften the meat? It was a tough roast! That’s why I thought of doing this as it’s too tough for sandwiches. Also, do you think diced potato would be good instead of tomato? Sadly I’ve only every had canned beef barely soup and I would love to replicate it, only better and better for you. 🙂

  2. What size can of tomatoes did you use, and were they whole, crushed, puree, etc…


  3. I made this recipe last week and my family loved it even the kiddos who don’t normally like soup!

  4. I made this soup yesterday, it was SO good! I had friends over last night and we really liked it and had a great green salad with it too. I will share a bowl with a friend tomorrow–he gives me ads each week! Thank you Heather.

    • Kolleen – I’m sooooo glad you like the recipe! 🙂 Thank you for taking the time to come back and let me know, I really appreciate it.
      Take care!

  5. The recipe and photos are great—now I want soup instead of leftovers for dinner!!! Wahhh!!!!

  6. I have a bunch of stew meat in my freezer, looks like this could be a great meal for Sunday! I don’t have any barley, but WinCo is about a mile and a half a way from my house so I’ll just go grab some in their bulk section.

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