Best Beef Barley soup

This one looks longer than it is but half is done in the slow cooker so its quite easy. In the a.m., put the following into a crockpot

2-3 lb piece of beef roast (cheap kind works well with this)
1 envelope Italian salad dressing mix
1 envelope au jus gravy (or beef gravy) mix
1 c water.

Put on low for 6 hours... at the end, discard any excess fat and shred... its really good in sandwiches but even better in the soup. Anywho...turn off slow cooker after this so that the juices doign evaporate.

1 hour before dinner, start the soup.

2 leeks, chopped
3 carrots shredded or 1 and 1/2 cup if using preshredded ones
1 c barley
4 T olive oil
1 c fresh parsley
1 bayleaf
salt & pepper
7 c water

In a large stock pot, gently heat the 4 T olive oil. Add the barley and stir constantly for 1 minute. Add the remaining ingredients and heat to barely a simmer for 45 minutes.

Combine beef with the soup.