Horseradish-Braised Pot Roast with Barley & Kale

Ingredients

• 1 beef Chuck Roast (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