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In a Dutch oven or a spacious stockpot, heat the vegetable oil over medium heat. Sear the chuck roast until it develops a rich, golden-brown crust. Transfer the seared beef to a plate.
Add the carrots, celery, and onion to the pot and sauté for 4-5 minutes until they begin to soften. Incorporate the crushed garlic, dried parsley, oregano, and thyme, and cook for an additional minute, stirring continuously.
Return the seared beef to the pot, and introduce the beef broth, diced tomatoes, and the bay leaf. Reduce the heat to a gentle simmer and let it cook for approximately 1 1/2 hours, or until the roast becomes tender enough to be easily pulled apart with a fork.
Stir in the medium barley and drained corn, then cover the pot with a lid and let it simmer for another 30 minutes. Uncover the pot and continue to simmer for an additional 15 minutes, allowing the flavors to meld together beautifully.
Carefully remove the roast from the pot and trim any gristle or excess fat. Cut or shred the beef into bite-sized chunks and return it to the pot, ensuring every spoonful of your savory beef barley delight is incredibly satisfying.
Conclusion:
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