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.
Nutrition information per serving: 386 Calories; 126 kcal Calories from fat; 14 g 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;