Slow Cooker Beef, Barley & Mushroom Roast (2 points)

6 servings (1/6 beef + 1/6 barley/mushroom mixture)

Ingredients:

2 pounds lean sirloin tip roast

1/2 large onion, sliced

3 tsp garlic, minced

1 3/4 cups fat free beef broth

1 tsp dried tarragon

1 bay leaf

8 oz cremini mushrooms, quartered

190g uncooked pot barley

Directions:

Briwn all sides of the roast, in a large lightly sprayed skillet, over medium high heat. Add to the slow cooker, set on high.

Add the onion and garlic to the skillet and cook until translucent, about 5 minutes. Add to the slow cooker.

Add the broth, tarragon, Bay leaf and barley to the slow cooker.

Cook on low or high until the roast/barley is cooked to your likeness.

Suggested Serving: Serve with gravy and horseradish.