Food Network has a Crock-Pot or other slow cooker beef and barley recipe that makes four servings and takes eight hours to cook. The preparation time, however, is only about 20 minutes.
To make the slow cooker beef and barley, place a 1 1/4 pound piece of boneless beef chuck into a slow cooker and add a cup of pearl barley, 1/2 pound of quartered cremini mushrooms, four quartered stalks of celery and six quartered carrots. Also, add two medium leeks, a sprig of thyme, 4 cups of low-sodium beef broth and a tablespoon of soy sauce. In addition, put a cup of water in the cooker along with a teaspoon of salt and 1/4 teaspoon of pepper. Cover the pot and cook on low without disturbing it for eight hours.
After eight hours, uncover the pot and skim off any excess fat. Transfer the piece of beef to a cutting board and allow it to cool slightly before shredding it into bites size pieces. If the barley and vegetable mix is too thick, thin it with some water,and then divide it into shallow bowls. Top each bowl with beef and serve with horseradish.
Each serving of the slow cooker beef and barley has about 650 calories per serving, 29 grams of fat and 96 milligrams of cholesterol. This recipe also has about 900 milligrams of sodium and 57 grams of carbohydrates.