1 -- boneless beef chuck arm, blade or shoulder pot roast (about 3 pounds)
1 tablespoon vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound medium cremini or button mushrooms, halved
1 medium onion, chopped
3 large garlic cloves, 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 stockpot over medium heat until hot. Brown beef pot roast; remove. Season with salt and pepper.
Add mushrooms, onion and garlic to stockpot; 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