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BRAISED CHUCK ROAST

with WILD MUSHROOMS and BARLEY

(Serves 8)

INGREDIENTS:

• 1 (3 pound) boneless chuck roast
• 1 tablespoon vegetable oil
• 1/2 pound wild mushrooms; shiitake or crimini
• 1 large onion, chopped
• 3 cloves freshly minced garlic
• 1½ cups beef broth
• 1 bay leaf
• 1/2 cup pearl barley
• 1 cup frozen peas and carrots, thawed
• 1/3 cup sour cream

PREPARATION:

Heat a large, heavy-bottomed Dutch oven over medium heat.

When hot, add the vegetable oil and swirl to coat the bottom of the pan.

Place the chuck roast into the pan and allow it to brown on all sides evenly.

Remove the chuck roast from the pan to a plate.

Add the mushrooms, onion and garlic and cook, stirring often, until the onions are transparent.

Add the broth and bay leaf and bring to a boil.

Return the chuck roast to the pan and season to taste with Kosher salt and freshly ground black pepper.

Reduce the heat to low, cover tightly and simmer for 1½ hours.

Stir in the barley and continue cooking, covered, until the roast is fork-tender, about 50 minutes more.

Remove the roast to a plate and cover with foil to keep warm.

Discard the bay leaf, then add the peas and carrots and sour cream to the barley.

Stir well and cook over low heat just until heated through.

Carve the roast into slices and serve with portions of the barley.