Braised Beef with Mushrooms and Barley
1 3lb boneless beef round roast
1 tablespoon vegetable oil
salt and pepper
5 (3 inch long) fresh rosemary sprigs
8 ounces 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 1/4 cups low sodium beef broth
1/2 cup medium pearl barley
2 cups frozen baby peas, defrosted
1/3 cup sour cream
In a large skillet, brown the roast in oil on all sides over medium-high heat. Place meat in the insert of the slow cooker and sprinkle with salt and pepper. Scatter the rosemary sprigs, mushrooms, onion, bay leaves, and garlic around the roast. Pour the broth around the 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 the barley are tender. Remove the bay leaf.
Transfer the roast from the insert 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 insert. Stir well to combine, and then pour the sauce over the meat.