Recipe Type(s): Roasts
Total Preparation and Cooking Time: 3 hours
Makes 6-8 Servings
Ingredients
|
1 |
|
boneless beef chuck pot roast (about 3 pounds) |
|
1 |
|
tablespoon vegetable oil |
|
1/2 |
|
pound medium cremini or button mushrooms, cut in half |
|
1 |
|
medium onion, chopped |
|
3 |
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large cloves garlic, minced |
|
1-1/4 |
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cups ready-to-serve beef broth |
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1 |
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bay leaf |
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1/2 |
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cup medium pearl barley |
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1 |
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cup frozen peas, defrosted |
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1/3 |
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cup dairy sour cream (optional) |
Instructions
1. Heat oil in Dutch oven over medium heat until hot. Place beef pot roast in Dutch oven; brown evenly. Remove pot roast from Dutch oven; season with 1 teaspoon salt and 1/4 teaspoon pepper.
2. Add mushrooms, onion and garlic to Dutch oven; cook and stir over medium heat until onion is lightly browned. Add broth and bay leaf, bring to a boil. Return pot roast to Dutch oven. 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, if desired, to barley. Cook and stir over low heat just until heated through. Carve pot roast into slices. Serve with barley.
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