CROCKPOT WEDNESDAY

Even though I'm retired now I haven't retired from living! I still have days where we're really busy and I just don't want to stay in the kitchen. Therefore, I LOVE MY CROCKPOT! I found today's recipe in the current issue of FOOD NETWORK MAGAZINE, which is an excellent publication by the way. 

SLOW-COOKER BEEF AND BARLEY

1 1/4 lb. boneless beef chuck (in one piece)

1 c. pearl barley

1/2 lb. cremini mushrooms, quartered

4 stalks celery, quartered

6 medium carrots,quartered

2 medium leeks, sliced (white and light green parts only)

1 sprig thyme

4 c. low-sodium beef broth

1 tbsp. soy sauce (I would use low sodium as well)

Kosher salt and freshly ground pepper (I omit salt)

Horseradish for serving

1. Combine first nine ingredients in a slow cooker. Add 1 c. water, 1 tsp. salt, and 1/4  tsp. pepper. Cover and cook on low undisturbed, 8 hours.
2. Uncover and skim off excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with beef. Serve with horseradish, if desired.