Roast Beef with Barley

1 hunk of beef: 2 to 3 pounds.

6 or ten cloves of garlic, minced.

1 medium size sweet onion, minced.

14 oz beef broth

half a cup of barley

salt & pepper (to taste)

olive oil

spread a light coating of olive oil on the roast and salt & pepper fairly heavily. The oil keeps the seasoning attached. Season both sides. Sear both sides in a medium hot cast iron frypan. Remove from the pan and set it aside.

Fry the garlic and onion in the frypan with the beef drippings, until transparent and tender. Add the beef broth and heat to boiling.

While that’s heating, pour the barley into the bottom of your crock pot / slow cooker, and set the roast on top, cutting it in half if needed. When the broth with onions/garlic is hot, add to the crock pot. Turn the crock pot on high.

Cook for 3 hours, or until both barley and beef are done through.

Enjoy! Expect leftovers.