INGREDIENTS
1
Beef chuck roast (2-1/2 to 3 pounds), boneless
1/2 tsp
Basil, dried
1 1/2 cups
Carrots
1 1/2 cups
Celery
1 1/2 cups
Onion
1/4 cup
Parsley, fresh
1/4 tsp
Thyme, dried
1 can
Tomatoes
1 cup
Pearl barley, medium
1/4 tsp
Garlic salt
1 tsp
Pepper
1 tsp
Salt
1
package Mixed vegetables, frozen
4 qt
Water