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Prep and Cook time: 3
hours
Makes: 6 servings
Ingredients
1 boneless beef chuck arm, blade or
shoulder pot roast (about 3 pounds)
1 tablespoon vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound medium cremini or button mushrooms, halved
1 medium onion, chopped
3 large cloves garlic, minced
1-1/4 cups ready-to-serve beef broth
1 bay leaf
1/2 cup medium pearl barley
1 cup frozen peas, defrosted
1/3 cup dairy sour cream (optional)
Instructions
1. Heat oil in Dutch oven over medium heat
until hot. Brown beef pot roast on all sides; remove. Season with salt and
pepper.
2. Add mushrooms, onion and garlic to Dutch oven; cook and stir until
onion is lightly browned. Add broth and bay leaf. Return pot roast; bring
to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours. Stir in
barley; continue cooking, covered, 45 to 60 minutes or until pot roast is
fork-tender. Remove pot roast; keep warm. Discard bay leaf.
3. Add peas and sour cream to barley. Cook and stir over low heat just
until heated through. Carve pot roast. Serve with barley.
