Time to Cook
Step 1Heat oil in stockpot over medium heat until hot. Brown beef Shoulder Roast Boneless; remove. Season with salt and pepper.
Step 2Add mushrooms, onion and garlic to stockpot; cook and stir until onion is lightly browned. Add broth and bay leaf. Return 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 roast is fork-tender and barley is fully cooked. Remove roast; keep warm. Discard bay leaf.
Step 3Add peas and sour cream to barley. Cook and stir over low heat just until heated through. Carve roast. Serve with barley.
Nutrition information per serving: 264 Calories; 88.2 Calories from fat; 9.8g Total Fat (3 g Saturated Fat; 0.3 g Trans Fat; 1.6 g Polyunsaturated Fat; 3.8 g Monounsaturated Fat;) 84 mg Cholesterol; 504 mg Sodium; 15 g Total Carbohydrate; 3.2 g Dietary Fiber; 30 g Protein; 3.9 mg Iron; 537 mg Potassium; 6.3 mg NE Niacin; 0.6 mg Vitamin B6; 2.9 mcg Vitamin B12; 8.7 mg Zinc; 45.2 mcg Selenium; 103.3 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline.
Filed Under:Pot Roast / Comfort Foods