In a large pot over medium heat, add a splash of oil and sauté the diced onion, sliced carrots, and chopped celery until softened, about 5 minutes. Add minced garlic and cook until fragrant.

Increase the heat to medium-high and add the bite-sized pieces of beef chuck roast. Brown the beef on all sides.

Pour in the low-sodium beef broth along with the bay leaves and thyme. Bring the mixture to a gentle boil, scraping up those flavorful bits from the bottom of the pot.

Stir in the pearl barley, then reduce the heat to low. Cover the pot loosely and let it simmer for about 1 hour.

After simmering, remove the bay leaves and taste your soup. Add salt or pepper as needed for the perfect seasoning.

Ladle the warm, hearty soup into bowls and serve with crusty bread or crackers.