This lean meaty meal is healthy as well as hearty. Make this feast for your next big bash!

Ingredients

• 3 lb. boneless beef pot roast
• 1 tbsp. 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

Instructions

1. 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.

2. 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.

3. 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.

4. 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. Makes 8 servings

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Find more about:

• Beef & Pork Soups |
• Entrees |
• Mushrooms |
• Onions |
• Pearl Barley |
• Peas |
• Pot Roast |
• Slow Cookers |
• Sour Cream

Related Categories:

• Slow-Cooker Recipes |
• Beef Entrees |
• Beef or Pork Soups |
• All Soups & Stews