Bev's Recipe Collection

• 4 1/2 lb. center cut chuck roast, all visible fat removed, koshered
• 3 qts. water
• 1 large onion, peeled and quartered
• 2 small bay leaves
• 4 1/2 C diced potatoes
• 1 1/2 C sliced celery
• 3 C thickly sliced carrots
• 1/2 C uncooked pearled barley
• 3 T dried thyme leaves
• 1 1/2 t salt
• 1/2 t pepper

In a ceramic pot or dutch oven, combine roast, water, onion, and bay leaves.  Bring to a boil.  Reduce heat to simmer and cook until meat is tender, about 3 hours. Remove meat from pot and set aside.  Strain broth. Allow broth and meat to cool. Cut meat into pieces, place it in the broth and refrigerate in the pot overnight.

Next day: Remove the layer of fat. Add the remaining ingredients to the pot and bring to a boil.  Reduce heat and simmer until vegetables are tender, about 20-25 minutes.  Serve hot.

(adapted from www.torahbytes.org)