Vegetable Beef Soup

1 Beef Chuck Roast (2-1/2 to 3 pounds)
4 quarts Water
1 Cup Pearl Barley
1-1/2 Cups Chopped Onion
1-1/2 Cups Chopped Clery
1 Tablespoon Salt
1 teaspoon Pepper
1 Can (28 ounces) Tomatoes with liquid, cut up
1-1/2 Cups Chopped Carrots
1 Bag (16 ounces) Frozen Mixed Vegetables
1/4 Cup Minced Fresh Parsley
1/2 teaspoon Dried Basil
1/4 teaspoon Dried Thyme
1/4 teaspoon Garlic Salt

Place roast in a large Dutch oven or soup kettle. Add water, barley, onion, celery, salt and pepper; bring to a boil.

Reduce heat, cover and simmer for 1 hour and 15 minutes or until meat is tender.

Remove meat; cool. Cut into bite-size pieces.

Skim fat from broth. Add beef and remaining ingredients; bring to a boil.

Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.