Looking for a flavorful roast recipe? Try this favorite served with barley and mushrooms.
Heat oil in stockpot over medium heat until hot. Brown beef Shoulder Roast Boneless; 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 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.
Add peas and sour cream to barley. Cook and stir over low heat just until heated through. Carve roast. Serve with barley.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.
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