Slow Cooker Beef and Bar­ley Pot Roast

Hands-on time: 10 min­utes To­tal time: 6¼ hours Makes: 8 to 10 serv­ings

Canadian Living Comfort Food - - Roasts & Mains -

This all-in-one meal is a roast ver­sion of clas­sic beef and bar­ley soup. The bar­ley thick­ens the cook­ing liq­uid to make a de­li­cious gravy.

3 cloves gar­lic, minced

¾ tsp salt

½ tsp each pep­per and dried thyme

1.35 kg bone­less beef pot roast (top

or bot­tom blade, or cross rib)

2 onions, sliced

2 car­rots, coarsely chopped

1 pkg (216 g) crem­ini mush­rooms,

quar­tered

⅓ cup pot or pearl bar­ley, rinsed

1 bay leaf

1½ cups sodium-re­duced beef broth

1 tbsp tomato paste

1 tbsp sodium-re­duced soy sauce

1 tbsp Worces­ter­shire sauce

Stir to­gether gar­lic, ½ tsp of the salt, the pep­per and thyme; rub all over beef. Place in slow cooker. Add onions, car­rots, mush­rooms, bar­ley and bay leaf.

In bowl, whisk to­gether beef broth, tomato paste, soy sauce, re­main­ing salt and 1 cup wa­ter; pour into slow cooker. Cover and cook on low un­til beef is ten­der, 6 to 8 hours.

Re­move beef to cut­ting board; tent with foil. Let rest for 10 min­utes be­fore slic­ing across the grain.

Mean­while, skim fat from sur­face of cook­ing liq­uid. Stir in Worces­ter­shire sauce. Over large bowl, strain through fine-mesh sieve to make gravy. Serve bar­ley mix­ture and gravy with beef.

PER EACH OF 10 SERV­INGS: about 280 cal, 28 g pro, 14 g to­tal fat (6 g sat. fat), 10 g carb (3 g di­etary fi­bre, 2 g sugar), 78 mg chol, 445 mg sodium, 449 mg potas­sium. % RD I: 4% cal­cium, 24% iron, 27% vit A, 3% vit C, 6% fo­late.

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