Braised Beef with Mushrooms and Barley

This delicious pot roast dish makes an easy, comforting meal that's perfect for a Sunday supper with family. Complete the menu with sautéed Brussels sprouts and warm dinner rolls.

Recipe Ingredients:

1 (about 3 pounds) boneless beef chuck arm, blade or shoulder pot roast
1 tablespoon vegetable oil
1 teaspoon salt
1/4 teaspoon ground black 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 dairy sour cream

Cooking Directions:

1. Heat oil in Dutch oven over medium heat until hot. Brown beef pot roast; remove. Season with salt and pepper.
2. 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.
3. 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.
4. Add peas and sour cream to barley. Cook and stir over low heat just until heated through.
5. Carve pot roast. Serve with mushrooms and barley.

Makes 6 to 8 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.