Ingredients
1 boneless chuck roast (2 to 2-1/2 pounds)1 tablespoon vegetable oil1 medium onion, chopped1/2 pound fresh mushrooms, sliced3 garlic cloves, minced1 can (14-1/2 ounces) beef broth1 bay leaf1-1/2 teaspoons salt1/4 teaspoon pepper1/2 cup medium pearl barley1 cup frozen peas1/3 cup sour cream, optional
Preparation
In a Dutch oven, brown meat in oil on all sides over medium-high heat. Remove roast and set aside. Drain, reserving 1 tablespoon of drippings. Saute the onion, mushrooms and garlic in drippings until tender.
Return roast to the pan. Add the 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 minutes or until peas are tender.
Discard bay leaf. Set the roast and barley aside; keep warm. Skim fat from pan juices. If desired, add sour cream to the pan juices; stir until heated through over low heat (do not boil). Slice roast; serve with barley and gravy.
