I large soup/stock pot thoroughly brown both sides of chuck roast in 2 tablespoons olive oil. Season with 1/2 the salt and pepper. When first side is brown, flip and add diced onions.

Add tomatoes and fill empty cans with water and add to pot. Add worchestershire and remaining salt and pepper. Cover and bring to boil. Simmer covered at a soft boil for 2 hours or until roast is fork tender.

Remove roast from stock and let cool slightly. Add carrots, potatoes, celery, cabbage, corn and barley to soup/stock pot. I usually taste the broth and add additional salt if necessary. The vegetables soak up quite a bit of the salt so you may end up adding more later even if broth tastes great now. I also usually add another can or two of water as some evaporates during cooking. Bring back up to simmer. Simmer 1 hour or until carrots and celery are tender, and barley is cooked.

When roast is cool enough to handle. Remove all fat and dice into large bite size pieces. Add this back into soup when ever you can. the meat can simmer with the vegetables during the last hour.

Taste for salt and pepper. Add additional if needed. Serve with a great crusty bread. Enjoy!!

This make a huge stock pot of soup. I think my stock pot is like 12 quarts and it is almost to the top every time. It freezes well and reheats great!! This recipe could easily be cut in half if you didn't want to feed the neighborhood.