My Vegetable Beef Soup

3 lb. chuck roast, cut up in small chunks

1 diced onion

1 can mushrooms and liquid or 1 8-oz. pkg. fresh

1 Tblsp. crushed garlic

5 cubes beef bouillon or 2 Tblsp. bouillon paste

1 Tblsp. browning sauce

1 x-tra large can crushed tomatoes

3 to 4 diced potatoes

1 8 oz. frozen vegetable
1 c. barley

2 tsp. salt

1 tsp. basil

1 tsp. parsley

1 tsp. oregano

1 tsp. thyme

2 bay leaves

2 tsp. salt

pepper

Cook meat, onion, garlic, bouillon cubes, browning sauce. Sear first and then cook on low with lid mostly on for about 1 hour or so (till liquid is absorbed and meat is tender).

Add remaining ingredients and cook till veggies are tender.

For the instant pot version...saute meat, onion, rutabaga, garlic, mushrooms in the pot till browned up. Add veggies, seasonings, barley, tomatoes, broth.  Seal with the lid and cook on high for 10 min.  Let naturally release for 25 minutes.