Beef Recipes |

Ingredients:

1 (about 3 pounds) boneless beef chuck arm, blade or shoulder pot roast
1 tablespoon vegetable oil
1 teaspoon salt
1/4 teaspoon ground black 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)

Methods:

1. Heat oil in Dutch oven over medium heat until hot. Brown beef pot roast; 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.