Easy Crockpot Lamb Stew

Serves 8.
​Fix it and forget it.....this stew is super easy to put together.  The barley is a nice change of pace from traditional potatoes, so you get the hearty AND the healthy in this stew.  

1 lamb shoulder roast, 2-3 lb.
1 qt. chicken broth
6 carrots, peeled and cut into  2-inch pieces
1 onion, diced
1 14-oz. can diced tomatoes
3 bay leaves
2 t. dried thyme
1 c. barley
1/2 t. kosher salt, or to taste

Place roast in crockpot.  Pour chicken broth over the roast.  Add carrots, onion, tomatoes, bay leaves, and thyme.  Set crockpot to low for 6 hours.  After 6 hours, add barley and cook until it is softened, 60-90 minutes.  Continue to cook the stew until the meat is tender and falling off the bone.  When meat is tender, remove bones and shred the meat with two forks.   Add salt to taste.