1 boneless beef 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 mediu onion, chopped
3 large cloves garlic, minced
1 cup ready-to-serve beef broth
¼ cup CGT Barrel Fermented Chardonnay
1 bay leaf
½ 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, wine and bay leaf. Return pot roast; bring to a boil. Reduce heat; cover tightly and simmer 1 ½ hours. Stir in barley; continue cooking, covered, 45 – 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 CGT Barrel Fermented Chardonnay.
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