Horseradish-Braised Pot Roast with Barley and Kale
9 ingredients, 2 1/2 hours, Servings: 4 to 6
Image courtesy of BeefIt’sWhat’sForDinner.com
Ingredients:
- 1 Swift Beef Chuck Roast
- 1 tsp pepper
- 2 tsp olive oil
- 1 large onion, thinly sliced
- 1 C water
- 2 Tbsp Worcestershire sauce
- 2 Tbsp plus 1 teaspoon prepared horseradish, divided
- 1 C uncooked quick-cooking (pearled) barley or farro
- 4 C thinly sliced kale or baby spinach leaves
Directions:
- 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.
- 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.
- Meanwhile, prepare barley according to package directions for 6 servings. Remove from heat. Stir in kale. Cover; let stand 5 minutes.
- 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.
- 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 of BeefIt’sWhat’sForDinner.com
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