Braised Beef with Mushrooms and Barley Roasts

Ingredients

• 1 boneless beef chuck arm, blade or shoulder pot roast (approx. 3 lbs.)
• 1 Tbsp. vegetable oil
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 lb. 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

Heat oil in Dutch oven over medium heat until hot. Brown beef pot roast; remove. Season with salt and pepper.

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.

Add peas and sour cream to barley. Cook and stir over low heat just until heated through. Carve pot roast. Serve with barley.

Suggestions

Oven cooking may be used as well. Use same cooking time at 350°F.

Tips from Our Cook

Use a stir-fry mushroom mix for great mushroom flavor.