Instructions: Peel and chop carrots and onion. In a 4- to 5-quart pan over high heat, combine carrots, onion, celery, broth, barley, and 2 cups water; cover pan and bring to a boil. Reduce heat and simmer until carrots and barley are tender to bite, 15 to 20 minutes.

Discard any solidified fat from pot roast and sauce. Scrape sauce from meat into pan. Cut beef into 1/2-inch pieces and add them to pan. Simmer, covered, until hot, about 3 minutes. Ladle into soup bowls.

This recipe yields 6 servings.

Comments: Quick-cooking barley and purchased cooked pot roast significantly abbreviate the cooking time for this old-fashioned favorite. Choose a good-quality pot roast from the meat section of your supermarket.

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