Heat a skillet over medium-high heat and add the cubed chuck roast. Brown the beef on all sides, stirring frequently so it gets good color without burning. Browning not only seals in the juices but also develops deeper flavor that carries through the entire soup.
Once browned, transfer the beef directly into the crock pot, leaving behind excess fat in the pan.
Step 2: Add Vegetables and Broth Base
Into the crock pot, add the sliced carrots, celery, chopped onion, and mushrooms. These vegetables will soften slowly and release their flavors into the broth as the soup cooks.
Add the beef base, water, garlic, and bay leaf. Stir gently to help dissolve the beef base into the water. Using beef base instead of broth creates a stronger, more robust flavor.
Step 3: Cook the Soup
Cover the crock pot and cook on high for 2 hours. This gives the beef a head start to begin tenderizing before adding the barley.
After 2 hours, add the uncooked pearl barley. Stir lightly, then reduce the crock pot to low and continue cooking until the vegetables and beef are completely tender and the barley is soft. Barley will expand and help thicken the broth naturally.
