Servings: 6
Prep Time: 20 Min.
Cook Time: 3 Hr.

+ 1 7-Bone Chuck Roast (about 2-1/4 to 2-1/2 lb.)
+ 1 tsp. pepper
+ 2 tsp. olive oil
+ 1 large onion, thinly sliced
+ 1 c. water
+ 2 Tbsp. Worcestershire sauce
+ 2 Tbsp. plus 1 tsp. prepared horseradish, divided
+ 1 c. uncooked quick-cooking (pearled) barley or farro
+ 4 c. thinly sliced kale or baby spinach leaves

1. Press pepper evenly onto all surfaces of beef pot roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings.
2. Add onion, water, Worcestershire sauce and 2 Tbsp. horseradish. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hr. or until pot roast is fork-tender.
3. Meanwhile, prepare barley according to package directions for 6 servings. Remove from heat. Stir in kale. Cover; let stand 5 min.
4. Remove pot roast; keep warm. Skim fat from cooking liquid, if necessary; bring to boil. Reduce heat to medium and cook 10-13 min. or until reduced to 1-1/2 c., stirring occasionally. Stir in remaining 1 tsp. horseradish.
5. 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 The Beef Checkoff

Calories: 386;   Total Fat: 14g;   Saturated Fat: 5g;   Cholesterol: 90mg;   Total Carbs: 35g;   Fiber: 7g;   Protein: 32g;   Sodium: 159mg;