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- Heat oil in stockpot over medium heat until hot. Brown beef roast; remove. Season with salt and pepper.
- Add mushrooms, onion and garlic to stockpot; cook and stir until onion is lightly browned. Add broth and bay leaf. Return 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 roast is fork-tender. Remove roast; keep warm. Discard bay leaf.
- Add peas and sour cream to barley. Cook and stir over low heat just until heated through. Carve roast. Serve with barley.