Prepare the Beef: In a large Dutch oven or stockpot, heat the vegetable oil over medium-high heat. Add the chuck roast, searing each side for about 3-4 minutes or until browned. Remove the beef and set aside on a plate.
Cook the Vegetables: In the same pot, add the diced carrots, celery, and onion. Sauté the vegetables for 4-5 minutes until they begin to soften and release their aroma. Add the minced garlic, parsley, oregano, and thyme. Stir and cook for an additional minute, allowing the herbs and garlic to bloom.
Build the Soup Base: Pour in the low-sodium beef broth and add the fire-roasted tomatoes. Stir, then add the bay leaves and return the seared chuck roast to the pot. Bring the soup to a gentle simmer over medium heat, then reduce the heat to low. Cover and let it cook for 1 ½ to 2 hours, or until the beef is fork-tender.
Add the Barley and Corn: Once the beef is tender, add the pearled barley and drained corn to the pot. Cover and cook for an additional 30 minutes, allowing the barley to absorb the flavors of the soup.
Final Simmer and Shred the Beef: Uncover the pot and continue simmering for 15 minutes, giving the barley a bit more time to cook without becoming too soft. Remove the chuck roast from the pot, trim away any fat or gristle, then shred or cut the beef into bite-sized pieces. Return the beef to the soup and stir.
Season and Serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper. For an extra kick, sprinkle a few pinches of cracked black pepper or a dash of cayenne pepper, if desired. Ladle the soup into bowls and garnish with fresh parsley if you like.
