Horseradish-Braised Pot Roast with Barley and Fresh Kale
  • 2-3/4 to 3 hours
  • Makes 6 servings
  • Family Dinners

Horseradish-Braised Pot Roast with Barley & Kale

Ingredients

  • 1 7-Bone Chuck Roast (about 2-1/4 to 2-1/2 pounds)
  • 1 teaspoon pepper
  • 2 teaspoons olive oil
  • 1 large onion, thinly sliced
  • 1 cup water
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons plus 1 teaspoon prepared horseradish, divided
  • 1 cup uncooked quick-cooking (pearled) barley or farro
  • 4 cups thinly sliced kale or baby spinach leaves

Instructions

  • 1. Press pepper evenly onto all surfaces beef pot roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings.

  • 2. Add onion, water, Worcestershire sauce and 2 tablespoons horseradish. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.

  • 3. Meanwhile, prepare barley according to package directions for 6 servings. Remove from heat. Stir in kale. Cover; let stand 5 minutes.

  • 4. Remove pot roast; keep warm. Skim fat from cooking liquid, if necessary; bring to boil. Reduce heat to medium and cook 10 to 13 minutes or until reduced to 1-1/2 cups, stirring occasionally. Stir in remaining 1 teaspoon horseradish.

  • 5. Remove bone from pot roast. Carve pot roast into thin slices. Return beef to cooking liquid and heat through. Serve beef over barley mixture.