Slow Cooked Roast with Mushrooms and Barley
from the kitchen of Tara G.
Yield: 8 servings Cooking
Time: 8 hours on LOW or 5 hours on HIGH in 6 quart slow cooker
ingredients:
1 (3 lb) boneless beef chuck roast
1 T veg oil Salt and freshly ground black pepper
5 (3 in long) fresh rosemary sprigs
8 oz cremini (baby bella) mushrooms, stemmed, cleaned and sliced
1 large onion, peeled and chopped
2 bay leaves 10 large garlic cloves, peeled and left whole
1.25 C low sodium beef broth
½ C medium pearl barley 2 C fresh baby peas or frozen, defrosted
1/3 C sour cream
directions:
In large skillet, brown roast in oil on all sides over med-high heat. Place meat in slow cooker and sprinkle with salt and pepper. Scatter rosemary sprigs, mushrooms, onion, bay leaves and garlic around roast. Pour broth around meat. Cover and cook on LOW for 5 hours or on HIGH for 3 hours. Quickly add the barley to the liquid, cover and continue to cook for 3 more hours on LOW or 2 more hours on HIGH, until the beef and barley are tender. Remove bay leaves.
Transfer roast to carving board, slice, and place meat on serving platter. Stir the peas and sour cream into the cooking liquid left in the insert. Stir well to combine and then pour the sauce over the meat.
