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Related recipes: Beans and Grains, Beef, Beef Round Roast, Chuck Roast, Dairy Foods, Grains, Low-Carb, Low-Sugar, Main Dishes, Mushrooms, National Cattlemans Beef Association, Peas
Add these dishes to make a full meal:
Wild Rice Salad with Smoked Turkey
Total Time: 3 hrs
Yield: 6 servings
1 boneless beef chuck arm, blade or shoulder pot roast (about 3 pounds)
1 Tbs vegetable oil
1 tsp salt
1/4 tsp pepper
1/2 lb medium cremini or button mushrooms, halved
1 medium onion, chopped
3 large cloves garlic, minced
1- 1/4 cups ready-to-serve beef broth
1 bay leaf
1/2 cup medium pearl barley
1 cup frozen peas, defrosted
1/3 cup dairy sour cream (optional)
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.
Makes 6 to 8 servings.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
