Beef Barley Soup

Good morning!

My father loves to hear we are having roast beef for supper because he knows the following day I will make a pot of beef barley soup.
The day I prepare the roast, I brown it in a pot on top of the stove with worchestershire sauce,garlic,onion,a knob of butter and of course pepper.
Once the roast is seared and ready for the oven I cover the roast in boiling water and add the potatoes to cook along side it.
I usually take some of the broth from the roast half way through cooking to put over carrots in a separate baking dish, I find the carrots often make the gravy have a sweet taste.
I do save the left over broth from the carrots and add it to the pot of broth left over from roast along with the left over gravy after the roast dinner.
I refridgerate it for soup the next day.
I make sure to save a couple of slices of roast to cut- up in the soup as well.
Next morning I put the pot on top of the stove with the broth and the left over gravy and boil. I add 1/2 bag of pot barley, Once the barley has boiled in broth for about 1/2 hour add 1-2 carrots chopped small, 1 large diced onion, 2 celery stalks chopped as well as the leaves from the celery heart,1-2 cloves chopped garlic.
Continue to cook until vegetables are tender.

Enjoy!