Horseradish-Braised Pot Roast with Barley & Kale
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Time to Cook
Step 1Press 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.
Step 2Add 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.
Step 3Meanwhile, prepare barley according to package directions for 6 servings. Remove from heat. Stir in kale. Cover; let stand 5 minutes.
Step 4Remove 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.
Step 5Remove 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 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.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
Filed Under:Pot Roast / Comfort Foods