FRENCH DIP BARLEY SOUP

French Dip Barley Soup image

Provided by JoSele Swopes @JODIE57

Number Of Ingredients 22

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- left over french dip with beef
OR YOU CAN USE A CHUCK ROAST CUT UP SMALL CHUNKS
14 ounce(s) broccoli, frozen
1 pound(s) country trio vegetables
CARROTS, CORN, GREEN BEANS
4 medium potatoes cut up in chunks
1 cup(s) pearl barley, uncooked
4 - beef bouillon, cubes
1 teaspoon(s) thyme, dried
2 teaspoon(s) garlic
2 teaspoon(s) onion powder
2 tablespoon(s) worcestershire sauce
1 can(s) rotel
10 cup(s) water
2 teaspoon(s) salt
2 teaspoon(s) pepper
1 teaspoon(s) celery salt
IF YOU USE A FRESH ROAST CUT UP
DREDGE IN FLOUR AND BROWN
2 teaspoon(s) liquid smoke flavoring
IF USING FRESH ROAST ADD 1 CAN OF FRENCH ONION SOUP
AND 1 CAN OF BEEF BROTH

Steps:

If you don't have left over French Dip then use chuck roast cut up and dredge in flour and brown.
Put all Ingredients into your crock pot (slow cooker) Cook on low for 6-7 hours.....