beef vegetable barley soup

1-2 lbs Chuck roast, cut into 3/4″ pieces
3 carrots, chopped small
3 stalks celery, chopped small
1 large sweet onion, chopped small
8 ounces white mushrooms, chopped
2-32 oz containers beef broth
2 cloves of garlic, minced
1 tbl. soy sauce
2 teaspoons. Worcestershire sauce
1 can small diced tomatoes, drained
1/2 t dried rosemary
1/2 t ground thyme
1 ton dried parsley
1/2 t ground mustard
1c pearl barley
olive oil

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