Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet, heat oil over medium heat. Cook meat in hot oil until brown on all sides; drain fat.
In a 5- to 6-quart slow cooker, combine carrots, celery, tomatoes, broth, barley, onion, water and pepper. Add meat to cooker.
Cover and cook on Low for 7 to 9 hours (do not use High) or until meat pulls easily from bones and barley is tender.
Remove meat from slow cooker; transfer to a serving platter. Skim off fat from the vegetable-barley mixture. If desired, stir in vinegar. Serve barley mixture with the meat. If desired, top each serving with fresh snipped rosemary.