2 pounds chuck shoulder roast

1/2 tsp. each salt and black pepper

1 Tbsp. canola oil

2 cups chopped onions, coarse cut

2 cups chopped carrots, coarse cut

4 cups beef broth

6 ounces portabella mushrooms, cleaned and cubed

3/4 cup pearl barley

2 tsp. dried oregano leaves

1/2 - 1 tsp. garlic powder

1 14.5 ounce can diced tomatoes, drained

Cut beef into 1 inch cubes, trimming fat. Sprinkle beef with salt and pepper. Heat oil in large saucepan or Dutch oven over medium-high heat. Add beef and quickly brown on all sides. Remove beef from pan. Brown onions in pan drippings for 2-3 minutes. Reduce heat and add carrots and mushrooms; continue to cook vegetables for 3-4 minutes. Stir in broth, barley, oregano and garlic powder. Return beef to pan, cover and simmer for 1-1/2 hours, stirring occasionally. Stir in tomatoes and heat for another 5 minutes.