Ingredients

• 5 oz petite red potatoes
• 1 large yellow onion
• 4 ribs celery
• 2 ½ lb boneless beef chuck roast
• Large zip-top bag
• 3 tablespoons all-purpose flour
• 1 teaspoon pepper
• 2 tablespoons canola oil
• 8 oz crinkle-cut carrots
• 4 cups reduced-sodium beef broth
• 1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano
• 1 bay leaf
• 1 cup quick-cooking pearled barley

Steps

1. Cut potatoes and onion into quarters. Cut celery into ½-inch pieces. Cut beef into 3-inch chunks and place in bag (wash hands). Add flour and pepper to bag; seal and shake to coat.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add beef; cook 2–3 minutes on each side until browned.
3. Place beef in slow cooker. Add remaining ingredients (except barley); cook on HIGH 4–6 hours (or on LOW 8 hours).
4. Stir barley into stew 1 hour before cook time is complete. Cook uncovered 1 hour or until barley is tender and beef is 145°F. Remove bay leaf and serve.

Ingredients

• 8 Bakery potato rolls
• 1 (24- x 12-inch) sheet aluminum foil
• 2 tablespoons unsalted butter
• 8 oz sliced fresh baby portabella mushrooms
• 1 teaspoon browning sauce
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• 2 tablespoons fresh Italian parsley
• ½ cup light mayonnaise
• 8 slices provolone cheese (about 6 oz)

Steps

1. Preheat oven to 400°F. Split rolls crosswise; arrange bottom halves of rolls in center of foil sheet.
2. Preheat large sauté pan on medium-high 2–3 minutes. Melt butter in pan, then add mushrooms, browning sauce, salt, and pepper; cook and stir 4–5 minutes until mushrooms are well browned. Chop parsley.
3. Combine parsley and mayonnaise; spread over cut sides of rolls. Divide mushrooms evenly over bottom halves of rolls. Fold cheese slices and arrange 1 on each roll; add top halves of rolls.
4. Bring up foil sides, then double-fold top and ends to seal pouch. Bake 10 minutes or until rolls are warm and cheese is melted. Serve.