Braised Beef With Mushrooms and Barley
1 tablespoon vegetable oil
3-pound boneless chuck roast
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 beef broth
1 bay leaf
1/2 cup medium pearl barley
1 cup frozen peas, defrosted
1/3 cup sour cream, optional
In Dutch oven, heat oil over medium heat until hot.
Add roast; brown evenly. Remove from pan and season with salt and pepper.
Add mushrooms, onion and garlic to the pan. Cook and stir until onion is lightly browned. Add roast, broth and bay leaf.
Bring to a boil; reduce heat to low.
Cover tightly and simmer gently for 1 1/2 hours.
Add barley. Cover tightly and cook 45-to-60 minutes or until roast and barley are tender.
Remove pot roast; keep warm. Remove bay leaf.
Add peas and sour cream, if desired, to barley mixture.
Cook and stir just until heated through.
Carve pot roast into thin slices; serve with barley mixture.
Makes 8 servings.
From the National Cattlemen’s Beef Association.