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Horseradish-Braised Pot Roast with Barley & Kale

Simmered slowly in nippy horseradish, this Pot Roast recipe is a satisfying change to the typical Sunday supper with the addition of barley and kale.

  • 3
    hrs
  • 6
    SERVINGS
  • 390
    Cal
  • 32 g
    Protein

Ingredients:

  • 1 7-Bone beef 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

Cooking:

  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.

386 CALORIES

0 % *

5g SAT FAT

0 % DV **

32g PROTEIN

0 % DV

5.2 mg IRON

0 % DV

9.8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/6 of recipe: 386 Calories; 126 Calories from fat; 14g Total Fat (5 g Saturated Fat; 6 g Monounsaturated Fat;) 90 mg Cholesterol; 159 mg Sodium; 35 g Total Carbohydrate; 6.8 g Dietary Fiber; 32 g Protein; 5.2 mg Iron; 8.5 mg NE Niacin; 0.5 mg Vitamin B6; 2.1 mcg Vitamin B12; 9.8 mg Zinc; 36 mcg Selenium; 115.3 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

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