Slow Cooker Beef and Barley Soup with Rosemary

Ingredients

• 1 sweet onion, diced
• 4 cloves garlic, minced
• 3 carrots, peeled and chopped
• 1/4 cup fresh Rosemary leaves (about 4 sprigs’ worth), chopped
• 2 tsp. Worcestershire sauce
• 3 cups beef stock
• 3 cups tomato juice
• 3 cups water
• 3/4 cup pearl barley (NOT quick cooking!)
• 1/4 tsp. pepper
• 1 lb. lean beef bottom round roast, trimmed of fat and sliced into 1 inch slices
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and water squeezed out