INGREDIENTS:

• 1 7-Bone beef Chuck Roast (about 2-1/4 to 2-1/2 pounds)
• 1 teaspoon 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
• 1 cup uncooked quick-cooking (pearled) barley or farro
• 4 cups thinly sliced kale or baby spinach leaves

COOKING:

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.
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.
3. Meanwhile, prepare barley according to package directions for 6 servings. Remove from heat. Stir in kale. Cover; let stand 5 minutes.
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.
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.