Related recipes: Beans and Grains, Beef, Beef Round Roast, Chuck Roast, Dairy Foods, Grains, Main Dishes, Mushrooms, National Cattleman’s Beef Association, Peas
Make it a Meal
Add these dishes to make a full meal:
Wild Rice Salad with Smoked Turkey
Wine Pairings
Preparation facts
Total Time: 3 hrs
Yield: 6 servings
Ingredients
1 boneless beef chuck arm, blade or shoulder pot roast (about 3 pounds)
1 Tbs 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)
Directions
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.
Makes 6 to 8 servings.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
