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. ---------------------------------------------------------------------------
Nutrition
Ingredients
