Beef and Barley Soup in the Crockpot

I am making this for dinner tonight and my house smells soo good! I can't wait to eat it.

3 lb boneless beef chuck roast trimmed and cut into 1/2-inch pieces
salt
fresh ground black pepper
vegetable oil
2 medium onions,chopped
2 carrots,peeled and chopped
1/2 c dry red wine
1 (28 ounce) can diced tomatoes with the juice
4 c low sodium beef broth (or homemade stock)
4 c low sodium chicken broth (or homemade stock)
1 T minced fresh thyme,or 1 teaspoon dried
2/3 c pearl barley
1/4 c minced fresh parsley (hold until the end)

1. Dry the beef pieces with some paper towels, and then season with salt and pepper.

2. Heat 2 teaspoons of oil in the large skillet over medium-high heat. Brown half of the beef, then add to the slow cooker. Repeat with the remaining beef.

3. Add 2 teaspoons of oil to the large skillet and saute the onions and carrots with 1/4 teaspoon of salt. Cook until the vegetables are soft, about 5 minutes. Stir in the wine, scraping up the brown bits (fond). Simmer until the wine is reduced by half, about 1 minute. Pour it all into the slow cooker.

4. Add the tomatoes and juice, beef and chicken broth, thyme, and pearl barley and cover. Cook until the beef is tender, about 6 to 7 hours on low or 4 to 5 hours on high.

5. Add the fresh parsley and serve.