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. Makes 6 to 8 servings.