- Serves: n/a
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
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- Heat oil in Dutch oven over medium heat until hot. Brown beef pot roast; remove. Season with salt and pepper.
- 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. 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.
- Add peas and sour cream to barley. Cook and stir over low heat just until heated through. Carve pot roast. Serve with barley.
Servings: 6 to 8
Submitted by: Recipe Group Member
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