In a large pot, warm up the olive oil over medium-high heat. Allow it to shimmer before proceeding, which will help to achieve that beautiful sear on the beef.

Season the beef chuck roast generously with salt and pepper. Add it to the pot and sear until browned on all sides, about 4 minutes per side. Remove the beef and set it aside on a plate.

In the same pot, toss in the chopped onions, diced carrots, chopped celery, and minced garlic. Sauté for about 5 minutes, until the veggies become slightly softened and fragrant.

Pour in a splash of beef broth, scraping up any delicious browned bits from the bottom of the pot. This step infuses your soup with extra flavor.

Return the seared beef to the pot, along with pearl barley, the remaining beef broth, dried thyme, bay leaves, and any additional salt and pepper. Bring the mixture to a gentle boil.

Reduce the heat to low, cover the pot, and let it simmer for about an hour. This will allow the beef to become incredibly tender, making it easy to shred with forks.

Before serving, remember to discard the bay leaves. Ladle the delicious soup into bowls, ready to warm your soul.

Optional: Garnish with fresh parsley for a pop of color and flavor!