Thursday, December 10, 2009

Braised Beef with Mushrooms and Barley

Once again, we don't do mushrooms at our house, but we thought you might enjoy this crock pot recipe.

  • 1 (3lb) boneless beef chuck roast
  • 1 Tbsp vegetable oil
  • Salt and pepper to taste
  • 5 fresh rosemary sprigs
  • 8 oz baby bella mushrooms, stemmed, cleaned & sliced
  • 1 large onion, chopped
  • 2 bay leaves
  • 10 large garlic cloves, peeled and left whole
  • 1 1/4 c beef broth
  • 1/2 c Joseph's Grainery Barley
  • 2 c baby peas, fresh or frozen
  • 1/3 c sour cream
Directions:  In a large skilled, brown the roast in the oil on all sides over medium-high heat.  Place the meat in the slow cooker and sprinkle with salt and pepper.  Scatter the rosemary sprigs, mushrooms onion, bay leaves, garlic and barley around the roast.  Pour the broth around the meat.  Cover and cook on low for 8 hours (or high for 5 hours).  Remove the bay leaves.

Transfer the roast from the slow cooker to a carving board.  Slice and place meat on a serving platter.  Stir the peas and sour cream into the cooking liquid left in the slow cooker.  Stir well to combine, and then pour the sauce over the meat.


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