Horseradish-Braised Pot Roast with Barley and Fresh Kale
With its incredible flavor, this recipe for pot roast is a definite must-try!
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
1 7-Bone Chuck Roast (about 2 1/4 to 2 1/2 pounds)
1 teaspoon coarse ground black 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 use
1 cup uncooked quick-cooking (pearled) barley or farro
4 cups thinly sliced kale or baby spinach leaves
- 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.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 386 calories; 14 g fat (5 g saturated fat; 6 g monounsaturated fat); 90 mg cholesterol; 159 mg sodium; 35 g carbohydrate; 6.8 g fiber; 32 g protein; 8.5 mg niacin; 0.5 mg vitamin B6; 2.1 mcg vitamin B12; 5.2 mg iron; 36 mcg selenium; 9.8 mg zinc; 115.3 mg choline.
Recipe and photograph courtesy of The Beef Checkoff.