Braised Beef With Barley

• 1 boneless chuck roast (2 to 2-1/2 lbs)
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1/2 lb fresh mushrooms, sliced
• 3 cloves garlic, minced
• 1 (14 1/2 ounce) can 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

1. In a dutch oven over medium heat, brown roast in oil.
2. Remove roast and set aside.
3. Drain, reserving 1 Tbsp of drippings.
4. Saute onion, mushrooms and garlic in drippings until tender.
5. Return roast to pan.
6. Add broth, bay leaf, salt and pepper; bring to a boil.
7. Reduce heat; cover and simmer for 1-1/2 hours.
8. Add barley.
9. Cover and simmer for 45 minutes or until meat and barley are tender.
10. Add peas; cover and simmer for 5 to 10 minutes or until peas are tender.
11. Discard bay leaf.
12. Set the roast and barley aside; keep warm.
13. If desired, add sour cream to pan juices; stir until heated through.
14. Slice roast; serve with barley and gravy.

chuck roast, vegetable oil, onion, fresh mushrooms, garlic, beef broth, bay leaf, salt, pepper, pearl barley, frozen peas, sour cream

Taken from www.food.com/recipe/braised-beef-with-barley-39395 (may not work)