This was a challenge near and dear to my heart. I’m a meat and potatoes girl, so I loved having a roast to work with. Barley threw me, because I’ve only made it in mushroom barley soup, which while delicious, I thought would be too easy to do for this round, (no offense Amy! :)) Anyway, I have always wanted to stuff a roast, so I went to the butcher, bought a roast and he cored out the center for me. I made a celery, onion, mushroom and garlic stuffing, stuffed it and put a butter/parsley/mustard topping on. Then, after a ton of searching, I found this super cool recipe for toasted barley that is mixed into prepared mashed potatoes. All I will say is that this is now going to be staple “go-to” in the house. I thought the texture would be strange, but it was perfect. Be forewarned, there’s a lot of butter and garlic in this recipe!
Verdict: When I asked the husband what he thought, he said “the potatoes are delicious. Just delicious.” I asked him if the bumpy barley texture threw him and he said “not at all.” Then I asked about the meat, he said “fine, but the stuffing made the dish.” I agree, the meat, while tender and yummy, didn’t cook as evenly as I would have liked, with the bottom of the roast being a tad more done than the top half. Not quite sure how to fix that next time as I didn’t let it sit in the pan to cool, but removed it immediately. Daughter? Thought the meat was fine, but wanted two servings of the toasted barley mashed potatoes. I agree – roast was good, stuffing really good and the toasted barley mashed potatoes were awesome!
Stuffed Roast with Toasted Barley Mashed Potatoes
Toasted Barley Mashed Potatoes
- 1/2 cup pearl barley
- 1 pound red or Yukon gold potatoes, peeled and quartered
- 1/2 cup low-fat (1.5%) buttermilk, warmed (I used lactose free milk)
- 3 cups vegetable stock or chicken stock, (I needed another half cup more and I used chicken stock)
- Salt and pepper
- 3 tablespoons butter - plus more to taste
In a medium saucepan, cook the barley over moderately high heat, stirring frequently, until toasted, 8 to 10 minutes. Add the Vegetable Stock and bring to a simmer. Reduce the heat to low and cook, stirring often, until tender, about 35 minutes. Drain the barley.
Meanwhile, in another medium saucepan, cover the potatoes with water. Bring to a boil over moderate heat and cook until tender, about 20 minutes. Drain, return to the pan and keep warm.Pass the hot potatoes through a ricer or food mill or mash with a potato masher. Stir in the barley, butter and milk, season with salt and pepper and serve. (note: I had extra stuffing leftover and mixed it in as well - which was yummy)
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped mushrooms
- 6 cloves chopped garlic
- 3 tbsp butter
- 2 tbsp olive oil
- salt & pepper
- 3 tbsp vinegar
- Nice big roast (I think it was about 1 1/2 - 2 lbs)
For Topping of Roast
- 1/2 cup chopped parsley
- 3-4 cloves chopped garlic
- 3 tbsp butter
- 1 tbsp ground mustard
Saute the parsley, garlic and ground mustard in the butter. Add salt and then cover the top of the roast with it.
Melt butter and oil in skillet. Saute onion, celery, garlic and mushrooms until transparent. Add vinegar and mix. Add in salt and pepper. Place stuffing mixture in the center pocket of the roast. Then cover with toppings. Place meat in oblong baking dish. Bake, uncovered at 350 degrees for 1 hour (medium rare).
NOTE: I had a little stuffing leftover so I actually added it to the toasted barley mashed potatotes and mixed it in... really good idea!