Beef Barley Soup

To a medium bowl, add chuck roast, salt, and pepper. Stir to combine. Set aside.
To a large Dutch oven or heavy-bottomed pot over medium heat, add oil. Once hot, add the beef to the pot and brown it on all sides, about 7-8 minutes.
Add the beef broth, scraping up all the browned bits from the bottom of the pot. Add onions, carrots, celery, garlic, and tomato paste. Stir to combine. Bring the mixture to a boil.
Once boiling, reduce heat to low and cover. Let the soup simmer for about an hour, or until the beef is tender. Then, add the barley, cover, and cook for another 30 minutes, or until the barley is tender.
Garnish with parsley. Serve warm.