INGREDIENTS
2 lb
Beef chuck, grass-fed roast
1
Bay leaf
3
Carrots
2
Celery, ribs
1/2
Onion
1 tsp
Rosemary, dried
2 tsp
Thyme, dried
7 cups
Beef broth
1/2 cup
Barley, pearled
1/4 tsp
Black pepper
1/2 tsp
Salt
1 gal
Lon-sized plastic freezer bag (i find hefty freezer bags work great)