Cut beef into 1-inch pieces. Heat oil over medium-high heat in large skillet. Brown beef on all sides; set aside.
Place carrots and onion in slow cooker; sprinkle with thyme, rosemary and pepper. Top with barley and beef. Pour broth and tomatoes over beef.
Cover; cook on LOW 8 to 10 hours or until beef is tender.
Tip: Choose pearl barley rather than quick-cooking barley, because it will stand up to longer cooking.
Copyright Diabetic Cooking.