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Ingredients:
1 boneless chuck roast
(2 to 2-1/2
pounds)
1 tablespoon vegetable oil
1 medium onion,
chopped
1/2 pound fresh mushrooms, sliced
3 garlic
cloves, minced
1 can (14-1/2 ounces) beef broth
1 bay
leaf
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup
pearl barley
1 cup frozen peas
1/3 cup sour
cream,
optional Directions:
In a Large pot over medium heat, brown
beef roast in oil. Remove
roast and set aside. Drain, but
save 1 tablespoon of drippings.
Saute onion, mushrooms and
garlic in drippings until tender.
Return roast to the pan.
Add broth, bay leaf, salt and pepper; bring
to a boil.
Reduce heat; cover and simmer for 1-1/2 hours. Add
barley.
Cover and simmer for 45 minutes or until meat and
barley
are tender. Add peas; cover and simmer for 5-10
minutes or until
peas are tender. Remove and
discard bay leaf. Set the roast and barley aside;
keep
warm. If desired, add sour cream to the pan juices; stir
until
heated through. Slice and serve with Barley and
gravy.
Makes 4 to 6 servings |
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