Begin by heating a large skillet over medium heat and adding a splash of olive oil. Once shimmering, toss in the chopped onion and minced garlic, sautéing for about 5 minutes until the onion is translucent and fragrant.

In your crockpot, combine the sautéed vegetables with the beef chuck roast, rinsed pearl barley, large chunks of carrots, and diced celery. Pour in the beef broth and water.

Add the dried thyme, rosemary, and a sprinkle of salt and pepper. Stir well to incorporate the seasonings throughout.

Cover the crockpot and set it to low for 7 hours or high for 4 hours.

Once cooking time is complete, uncover the crockpot and taste the soup, adjusting seasoning if necessary. Garnish with freshly chopped parsley if desired.