Beef Barley Vegetable Soup

3 pounds beef chuck roast
1/2 cup barley
1 bay leaf
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 16 ounce package frozen mixed vegetables
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
1/4 teaspoon ground black pepper
28 ounces chopped stewed tomatoes
salt to taste
ground black pepper to taste

In a slow cooker, cook chuck 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 meat and chop into soup size pieces. Discard bay leaf. Set beef, broth, and barley aside. In a large stock pot, cook until tender carrots, celery, onion and frozen mixed vegetables. Add water, beef bullion cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Add salt and additional pepper to taste. Makes 8 to 10 servings.