Horseradish-Braised Pot Roast with Barley & Kale
Courtesy of The Beef Checkoff 6 Servings • 20 Min. Prep Time • 3 Hr. Cook Time| Ingredients |
|---|
| 1 7-Bone Chuck Roast (about 2-1/4 to 2-1/2 lb.) |
| 1 tsp. pepper |
| 2 tsp. olive oil |
| 1 large onion, thinly sliced |
| 1 c. water |
| 2 Tbsp. Worcestershire sauce |
| 2 Tbsp. plus 1 tsp. prepared horseradish, divided |
| 1 c. uncooked quick-cooking (pearled) barley or farro |
| 4 c. thinly sliced kale or baby spinach leaves |
Directions:
1. Press pepper evenly onto all surfaces of 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 Tbsp. horseradish. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hr. 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 min.
4. Remove pot roast; keep warm. Skim fat from cooking liquid, if necessary; bring to boil. Reduce heat to medium and cook 10-13 min. or until reduced to 1-1/2 c., stirring occasionally. Stir in remaining 1 tsp. 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.
* Recipe courtesy The Beef Checkoff
Nutrition:
Calories: 386; Total Fat: 14g; Saturated Fat: 5g; Cholesterol: 90mg; Total Carbs: 35g; Fiber: 7g; Protein: 32g; Sodium: 159mg;