Mushroom Barley Blade Roast Lunch Bowls

Boneless blade roast is simmered until tender with mushrooms, barley, and simple aromatics for a cozy make-ahead lunch bowl with a savory homestyle flavour.

Mushroom Barley Blade Roast Lunch Bowls
Prep time
15 min
Cook time
150 min
Yield
1 serving

Ingredients

  • 300 g Beef Broth
  • 1 g Black Pepper
  • 180 g Boneless Blade Roast
  • 5 g Canola Oil
  • 70 g Carrot
  • 50 g Celery
  • 100 g Cremini mushrooms
  • 1 g Dried Thyme
  • 5 g Garlic
  • 55 g Pearl Barley
  • 2 g Salt
  • 40 g Spinach
  • 10 g Worcestershire Sauce
  • 60 g Yellow Onion

Instructions

  1. Pat the boneless blade roast dry and season it with salt, black pepper, and dried thyme.
  2. Heat the canola oil in a heavy pot over medium-high heat, then brown the roast on all sides.
  3. Add the onion, carrot, celery, mushrooms, and garlic to the pot and cook until the vegetables begin to soften.
  4. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release the browned bits.
  5. Cover and simmer gently until the roast is tender enough to shred with a fork.
  6. Remove the roast, stir the pearl barley into the pot, cover again, and simmer until the barley is tender.
  7. Shred the roast, return it to the pot with the baby spinach, and stir until the spinach wilts.
  8. Cool slightly, then portion into a meal-prep container with the barley, vegetables, and broth.