Horseradish-Braised Pot Roast with Barley & Kale
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3 HRS
Time to Cook
6
Servings
9
Ingredients
Ingredients
Preparation
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Step 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.
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Step 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.
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Step 3
Meanwhile, prepare barley according to package directions for 6 servings. Remove from heat. Stir in kale. Cover; let stand 5 minutes.
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Step 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.
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Step 5
Carve pot roast into thin slices. Return beef to cooking liquid and heat through. Serve beef over barley mixture.
Nutrition Information
Nutrition information per serving, 1/6 of recipe: 386 Calories; 126 Calories from fat; 14g Total Fat (5 g Saturated Fat; 6 g Monounsaturated Fat;) 90 mg Cholesterol; 159 mg Sodium; 35 g Total Carbohydrate; 6.8 g Dietary Fiber; 32 g Protein; 5.2 mg Iron; 8.5 mg NE Niacin; 0.5 mg Vitamin B6; 2.1 mcg Vitamin B12; 9.8 mg Zinc; 36 mcg Selenium; 115.3 mg Choline.
Nutrition Tip
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
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