Prep Time 15 minutes Cook Time 2 1/2 hours
This lean meaty meal is healthy as well as hearty. Make this feast for your next big bash!
What you'll need
- 3 lb. boneless beef pot roast
- 1 tablespoon vegetable oil
- 1/2 lb. medium mushrooms, halved
- 1 medium onion, chopped
- 3 large cloves garlic, crushed
- 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
Notes:
Serves 8.
How to make it
- Trim fat from beef. In large deep skillet or Dutch oven, heat oil over medium-high heat. Add pot roast; brown evenly. Remove pot roast from pan; season with 1 teaspoon salt and 1/4 teaspoon pepper.
- Add mushrooms, onion and garlic to pan; cook and stir until onion is lightly browned. Return beef to pan; add broth and bay leaf. Bring to a boil; reduce heat, cover tightly and simmer 1-1/2 hours.
- Add barley to pan; cover and continue cooking 45 to 60 minutes or until pot roast and barley are tender. Remove meat to serving platter; keep warm.
- Add peas and sour cream, if desired, to the pan; heat and stir but do not boil. Carve pot roast into thin slices; serve with barley mixture.
