Prep:20min › Cook:5hr30min › Extra time:5hr50min › Ready in:11hr40min
In a slow cooker, cook beef roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove roast and chop into bite-size pieces. Discard bay leaf. Set beef, stock and barley aside.
Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion and frozen mixed vegetables until tender. Add water, stock cubes, sugar, pepper, tomatoes and beef/barley mixture. Bring to the boil, reduce heat and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.