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HORSERADISH-BRAISED POT ROAST WITH BARLEY & KALE

 

HORSERADISH-BRAISED POT ROAST WITH BARLEY & KALE

A touch of horseradish adds some bite to a time-honored pairing: pot roast and veggies.
Recipe and image courtesy of Beef. It's What's For Dinner.
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Total Time 3 hours
Servings: 6
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Method

Ingredients
  

  • 1 beef chuck roast 2-1/4 to 2-1/2 lbs
  • 1 tsp pepper
  • 2 tsp olive oil
  • 1 large onion thinly sliced
  • 1 cup water
  • 2 tbsp Worcestershire sauce
  • 2 tbsp prepared horseradish plus 1 tsp, divided
  • 1 cup uncooked quick-cooking pearled barley or farro
  • 4 cups thinly sliced kale or baby spinach leaves

Method
 

  1. Press pepper evenly onto all surfaces of the 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 hours and 15 minutes to 2 hours and 30 minutes, 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 beef; 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. Carve pot roast into thin slices. Return beef to cooking liquid and heat through. Serve beef over barley mixture.