HORSERADISH-BRAISED POT ROAST WITH BARLEY & KALE

Horseradish-Braised Pot Roast with Barley and Fresh Kale  --
 
  • Total Recipe Time: 2-3/4 to 3 hours
  • Makes 6 servings

INGREDIENTS

  1. 1 7-Bone Chuck Roast (about 2-1/4 to 2-1/2 pounds)
  2. 1 teaspoon pepper
  3. 2 teaspoons olive oil
  4. 1 large onion, thinly sliced
  5. 1 cup water
  6. 2 tablespoons Worcestershire sauce
  7. 2 tablespoons plus 1 teaspoon prepared horseradish, divided
  8. 1 cup uncooked quick-cooking (pearled) barley or farro
  9. 4 cups thinly sliced kale or baby spinach leaves

INSTRUCTIONS FOR HORSERADISH-BRAISED POT ROAST WITH BARLEY & KALE

  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.
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