Beef with Mushrooms and Barley

Mushrooms and garlic add a depth of flavor here,
this is a good beef to slice and serve on rolls.
In this recipe I serve the beef with barley and peas.

Ingredients:
1 boneless beef 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 cloves garlic, 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)

Ingredients:
Heat oil in Dutch oven over medium heat until hot.
Brown beef pot roast; remove. Season with salt and pepper.
Add mushrooms, onion and garlic to Dutch oven;
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.