Comforting Beef and Barley Soup

Melt the ghee (or other cooking fat of your choice) in a large stockpot set over high heat. Meanwhile, pat the roast dry and sprinkle it generously on both sides with salt and pepper.When the pan is scorching hot, carefully drop the roast in and sear it, without moving it, until a beautiful golden crust forms, about 5 minutes. Flip the meat over and sear the other side.Turn the heat all the way down to low, throw in the onions and garlic, cover and let the meat cook until it's so tender you can break it up into bite size pieces with 2 forks, about 3 hours.Add the barley and stir to coat, then throw in the diced tomatoes, bone broth, water, seasonings and bay leaf.Stir, cover loosely, crank up the heat and bring to a boil; then, turn the heat down to medium and simmer for about 30 minutes, stirring occasionally to make sure the barley doesn't attach, until the barley is cooked about ¾ of the way.Add the carrots, celery, mushrooms and corn kernels and resume cooking until the carrots and barley are cooked to your liking, about 20 to 25 minutes.Kill the heat, stir in parsley and serve.