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Braised Beef with Mushrooms & Barley Braised Beef with Mushrooms & Barley


1 boneless chuck arm, blade or shoulder pot roast (about 3 pounds)
1 tablespoon vegetable oil
1 teaspoon salt
¼ teaspoon pepper
½ pound medium cremini or button mushrooms, halved
1 medium onion, chopped
3 large garlic cloves, minced
1 ¼ cups ready-to-serve beef broth
1 bay leaf
½ cup medium pearl barley
1 cup frozen peas, defrosted
1/3 cup dairy sour cream (optional)


1. Heat oil in Dutch oven over medium heat until hot. Brown pot roast and remove. Season with salt and pepper. 2. Add mushrooms, onion and garlic to Dutch oven, and cook until onion is lightly browned, stirring occasionally. Add broth and bay leaf. Return pot roast, and bring to a boil. Reduce heat, cover tightly and simmer 1 ½ hours. Stir in barley, and continue cooking, covered, 45 to 60 minutes or until pot roast is fork-tender. Remove pot roast and keep warm. Discard bay leaf. 3. Add peas and sour cream to barley. Cook over low heat just until heated through, stirring frequently. Carve pot roast. Serve with barley.