Hey Barn Babes!

We have a little something different for you today. We’ve been sharing recipes at the barn and I thought, why not share with all of you as well?! A little different than clinic notes and horses for sale, but hopefully one of these dishes will bring a little fun to your day.

So today enjoy this delicious pot roast recipe that we’ve tweaked from Cafe Delites (originally recipe here: https://cafedelites.com/slow-cooked-balsamic-pot-roast/)


  • 1 tablespoon olive oil
  • 4 pounds chuck roast, boneless and trimmed of excess fat (I used a top round because I wanted a lean meal)
  • 2 yellow onions chopped
  • 8 cloves garlic minced or smashed with the back of a spoon
  • 1 pound baby potatoes halved
  • 4 large carrots, cut into 1 to 2 inch pieces
  • 1/4 cup balsamic vinegar (splurge on the good stuff, it makes a difference)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon brown sugar
  • 2 teaspoons dried thyme
  • 2 teaspoons crushed bouillon (or one packet)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 – 2 cups reduced-sodium beef broth
  • 2 tablespoons plain flour 
  • 2 tablespoons fresh chopped parsley, to serve


  • Preheat oven to 350°F (175°C).
  • Season roast all over with a good amount of salt and pepper.
  • Heat oil in a dutch oven or oven-proof pot over medium-high heat.
  • Sear roast until brown on all sides, anywhere from four to ten minutes per side.
  • Transfer roast to a plate.
  • Sauté 2 chopped onions onions until transparent, then add 8 cloves minced garlic and cook for 30 seconds until fragrant.
  • Add 1 cup stock and 1/4 cup balsamic vinegar to deglaze your pan, scraping up any browned bits.
  • Whisk in the 2 tablespoons of flour and let cook for about 4 minutes (don’t worry about any lumps, they will cook out).
  • Add the potatoes, carrots, 2 tbs mustard, 1 tbs brown sugar, 2 tsp thyme and 2 tsp bouillon. Season with salt and pepper to taste. Stir about.
  • Transfer roast back into the pot.
  • Bring to a simmer, cover with lid and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.)
  • Transfer the roast, carrots, and potatoes to a warm plate.
  • Cut the roast into thick slices, and serve with the vegetables. Spoon pan juices

I served with a salad but would be great with grits too mmmm. Or fresh crispy green beans!

The original recipe called for celery which I would omit when cooking again, and I had given all the big carrots to the horses so I used carrot chips but for sure use the proper carrots if you can. The flavor is perfectly decadent without being too much. And there’s basically nothing ‘bad’ in the dish so it was nice to have a comforting treat without being too rich! Five stars.

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