Prep Time 20 min
Cook Time 1 Hr
Servings 6-8
Difficulty Easy

Ingredients

  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 1 cup finely chopped onion
  • 2 cloves garlic
  • 1 (17 oz.) pkg. prepared beef roast
  • 1 lb. leftover cooked chuck roast
  • 4 cups beef broth
  • 2 cups tomato-vegetable juice
  • 2 cooked potatoes
  • 1 (16 oz.) pkg. frozen mixed vegetables
  • 1 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 bay leaves

Directions

  • Step 1

    HEAT vegetable oil in skillet over medium heat. Add onions and garlic. Cook until tender.

  • Step 2

    COMBINE onion mixture, beef, beef broth, tomato-vegetable juice, potatoes, vegetables, basil, thyme, sugar, salt, pepper and bay leaves in large stock pot. Bring pot to boil. Reduce heat to low and cover. Simmer one hour. Remove bay leaves before serving.

  • Step 4

    BEEF BARLEY SOUP: Add 1 cup quick cooking beef barley to the stock pot along with other ingredients. Continue as directed.

  • Step 5

    Chuck roast can be prepared ahead. Heat oven to 250°F. Salt and pepper both sides of 1 1/2 pound roast. Heat 2 tablespoons Crisco Oil in Dutch oven over medium high heat. Add roast and sear on all sides. Cover, place Dutch oven in oven. Bake 4 hours.

Serving size
(1/6 of recipe)

  • Calories 400
  • Calories from Fat150g
  • Total Fat 17g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 80mg
  • Sodium 940mg
  • Potassium 0mg
  • Total Carbohydrates 33g
  • Dietary Fiber 5g
  • Sugars 5g
  • Protein 30g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet