Slow Cooker Beef Barley Soup

Ingredients: 4 packets beef bouillon,8 ounces can tomato sauce,5 carrots, chopped,2 pounds chuck roast, cut into bite sized pieces,1 cup chopped fresh parsley,Fresh ground pepper,1 onion, chopped,3/4 cup pearl barley,2 teaspoons salt,5 cups water
Instructions:

1. Combine everything but carrots and parsley in slow cooker and stir to mix. Cook on low for 8-10 hours.Just before serving, put carrots in microwave-safe dish with about 1/8 cup water. Microwave for 4 minutes.
2. Add carrots to soup with parsley.Taste and adjust seasonings (I usually end up adding a bit more salt and pepper).
3. Serve. And serve. And serve.

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