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
  • 386
    Cal
  • 32 g
    Protein

Ingredients & Cooking

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

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.

Nutrition Information

Butcher Counter

Horseradish-Braised Pot Roast with Barley & Kale7-Bone Chuck Roast Chuck Primal

Identified by the 7-shaped bone it contains. Rich and flavorful, it’s ideal for the slow-cooker.

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