This is a great recipe to re-purpose leftovers. I made a 3# roast on Sunday night and we used the leftover meat in the soup. Not bad for a $7.00 roast getting two meals out of it!
1-2# fully cooked pot roast cut into chunks
10 oz bag of Egg Barley (found by spaghetti noodles)
1 can of corn, drained
1 cup of carrots sliced
1/2 cup onion diced
64 ounces of Beef Broth
Add all ingredients to stock pot except Egg Barley. Bring to a boil and let simmer for 30 minutes. Meanwhile in another pan, cook the Egg Barley according to the package directions, add the Egg Barley to the soup and serve. Enjoy!