Back To Reality

For anyone who loves food, eating every meal out for three weeks in wonderful restaurants sounds like a dream and it is.  For three weeks my husband and I enjoyed having delicious food that was served to us in either small restaurants in charming out of the way villages or in famous restaurants where only the finest of ingredients were used. But upon returning home from Europe, it is back to the reality of home cooked meals.

Planning menus, shopping for groceries and preparing home cooked dinners all too soon becomes the new normal and for a foodie like myself that isn’t a bad thing.  I have gotten inspiration from every wonderful dish that I enjoyed while traveling and will be trying to recreate some of them in the future.  But when thinking of what to cook for one of our first meals home, my mind immediately went to a comfort meal from when I was young. An old fashioned pot roast cooked with carrots, potatoes and onions is something that I grew up having for Sunday lunch while living with my parents in Texas.

Oven Braised Roast With Vegetables
Oven Braised Roast With Vegetables

When the weather turns cool, there is something wonderful about the deep, rich flavor of a  tender piece of meat with vegetables cooked alongside that I always enjoy. Once the prep work is completed, it is placed in the oven for several hours until it becomes fork tender. All the while, wonderful aromas fill the kitchen and other rooms of our home.

Old Fashioned Pot Roast With Vegetables  

Preheat oven to 325 degrees.

  • 2 to 2 1/2 lb. chuck roast about an 1 in. or 1 1/2 in. thick, trimmed of excess fat
  • 1 or 2 Tbsp. oil for searing
  • salt and pepper for seasoning the meat
  • 1/2 onion, chopped fine
  • 3 cloves of fresh garlic, minced
  • 10 oz. package of mushrooms (I used Cremini), stems removed but saved, buttons sliced
  • several pieces of dried Porcini mushrooms steeped with 2 c. of boiling water to make a mushroom broth, then strained
  • 1 c. red wine
  • 1 Tbsp. butter
  • several springs of fresh thyme
  • 2 bay leaves
  • carrots, peeled and cut in half (as many as you want)
  • a couple of potatoes (I used Yukon Gold) peeled and cut into wedges
  • a couple of onions, peeled and quartered
  • 1/2 c. or more of frozen peas

If you would like to make a gravy from the cooking liquid, you will need:

  • additional salt and pepper to taste
  • 1/2 tsp. each garlic powder and onion powder
  • 1 tsp. fresh thyme leaves, chopped or 1/2 tsp. dried thyme
  • 1 or 2 Tbsp. flour for thickening
  • 1 or more Tbsp. butter
  • 1 c. white wine

Heat the oil in the bottom of a Dutch oven over medium heat. Pat the roast dry and season generously with salt and pepper, then sear on both sides until nice and brown. Remove to a plate and add the chopped onion to the pot and sauté until soft. Chop the saved mushroom stems and add to the onions and sauté for a couple of minutes. Add the minced garlic and cook for an additional minute.

Add the mushroom broth and red wine to deglaze the pan and cook for a couple of minutes. Add the thyme and bay leaves and return the roast to the pot. Cover the Dutch oven and place in the oven and let braise for an hour.  Turn roast over, adding a little water if it seems dry, and braise for another hour. At this point, add the carrots, potatoes and quartered onions. Braise until the beef and vegetables are tender, about 45 minutes to an hour. Depending on the weight and thickness of the roast, total cooking time should be around three hours. Test with a fork for doneness…it should pull apart easily.  If not,  cook for about 30 minutes longer.

In the meantime, heat butter in a sauté pan until it starts to sizzle and then add the sliced mushroom buttons. Cook until just soft, then set aside.

When the roast is tender, remove from the oven and place the meat on a platter. Use a slotted spoon to remove the vegetables and place around the meat and cover with foil to keep warm.

To make the gravy, discard the thyme stems and bay leaves. Pour the liquid from the Dutch oven into a fat separator and let the fat rise to the top. Put the Dutch oven on the stove top over medium heat and add the butter and flour, whisking to combine and cook for about a minute. Add the defatted  liquid back to the pot slowly and whisk to combine. Slowly add the wine and then the seasonings and stir. Raise the heat and bring to a boil, then reduce the heat to low and let the gravy simmer until the desired consistency. Add the mushrooms and peas and cook until they are heated through and tender.

This is a simple recipe where the moist heat of braising takes a piece of not so tender and usually inexpensive cut of meat and turns it into a melt in your mouth and flavorful meal. Adding mushrooms enhances the overall deep, rich taste, the vegetables soak up some of the braising liquid for added flavor and the peas add some bright color. You can make this recipe your own by adding different root vegetables if you wish.

For other braised meat dishes you might enjoy:

Slow Braised Beef Brisket

Pot Roast Osso Bucco Style With Polenta 

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I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.

184 thoughts on “Back To Reality

    1. Hi Andrew, My husband and I did that a few years ago when we were in Italy with friends…it was a lot of fun. Whenever I travel and visit a market, I always wish I could buy all the wonderful things I see and take it to a kitchen and cook.

      1. I want to give you the name of a very good friend of mine who lives in Italy and that I know can help you. She is a specialist in traveling in Italy and took care of making all the arrangements for me when we rented a place with our friends. She also arranged private tours of some wonderful wineries when we were in Tuscany. You can reach her at Just tell Myriam that I told you to contact her. I don’t think that you could find anyone more knowledgeable and she is a delightful person. Here is a link to her company if you want to check before you contact her…DiVine Tours.

  1. Karen: I’ve certainly enjoyed your travels and all the good food along the way. I do recognize the pot roast as one I grew up with at Sunday lunches (in Virginia). If it wasn’t on the table, fried chicken or thick pork chops would be in order. Such lovely and comforting memories.

    Wishing you a delicious and happy Thanksgiving!


    1. Hi Bonnie, It is nice to know that you enjoyed following along on our travels through Austria and Germany. We certainly had wonderful food on our trip. It sounds like our Sunday lunches were very similar growing up…we had the fried chicken and pork chops also. Whenever I prepare those dishes, they remind me of home. I’m glad this post brought back those same memories to you as well. Thank you for your nice wish, I hope you have a lovely Thanksgiving as well.

    1. Hi Kristy, I think so many of us grew having this delicious meal on a Sunday. It gives me a lot of pleasure…not only because it tastes so good but of the nice memories of family meals from the past.

    1. Hi Monique, Now that I’m home…I can’t wait to try and recreate some of the food we had while traveling. I love going to a restaurant where the combination of ingredients or the plating inspires us for cooking in our own kitchen. Home cooked comfort food is always a favorite, especially when the weather turns cool.

    1. Hi Devany, Thank you for stopping by for a visit and your nice compliment. I do believe the saying is correct because no matter how wonderful traveling is…I do enjoy being back in my own home. I’m glad you like my rendition of pot roast.

  2. Old fashion pot roast, the ultimate comfort food. Yours look so delicious and comforting. Love the fact that once the intial prep work is completed, one can just go about other businesses, or just chill out, return in a few hours and enjoy.

    1. Hi Norma, Thank you for your compliment…the pot roast was delicious. As you say, once in the oven it basically cooks itself. It gave me plenty of time to finish the chores involved with returning home from our trip.

    1. Hi Siobhan, I’m glad that you enjoyed following along on our trip. You are so right! As much as we enjoyed all the wonderful dishes that we had on our trip there is something very enjoyable about a comforting meal like this one was.

  3. I do a similar recipe, but end up putting the pot in a very slow oven and letting it barely simmer all day. This came about because my stove, which has a “Precise Simmer” burner, does not simmer. Ah, modern appliances.
    I bet you have a lot of fun recreating recipes from your travels. It’s a great way to spend a blustery winter day.
    Have a wonderful Thanksgiving, Karen!

    1. Hi Sue, I agree with you…most braised dishes can be done on the stovetop but I too prefer using my oven. I think you get more even cooking that way. Oh yes, modern appliances are sometimes not all what they are cracked up to be. I hope you have a wonderful Thanksgiving as well.

    1. Hi Anna, Thank you for your comment…the roast was as good as it looks. We had a great trip and I’m always sorry to see it end. You are right…it is always wonderful to get back home. And one of the best parts is your own bed with the perfect pillow.

    1. Thank you Conor, for your nice comment. We did have a wonderful trip and great food but it is lovely to be back home. I’m glad that you enjoy my recipe posts…I appreciate that very much.

  4. Isn’t it amazing how we connect food with memories? Food always brings to me many memories from my childhood. This pot roast looks perfect for the Sunday lunch!

    1. Hi Katerina, I think we all have memories of the food we grew up with and associate it with happy times in our life. Every time I prepare a pot roast, I think about my mother preparing her Sunday meal.

  5. Old fashioned pot roast is the ultimate comfort meal for me. It was on the table every Sunday when i was growing up. And I’m like you, I love trying to recreate meals I’ve had from restaurants. I took a stab this weekend at an appetizer I recently had and must say I came pretty close. I look forward to reading about things you try. Happy Thanksgiving.

    1. Hi Lea Ann, An old fashioned pot roast never seems to go out of style. I think it is because it is such a comforting meal that so many of us had while growing up. I love going to restaurants and trying to decipher every ingredient in a dish so that I can recreate it at home. Have a lovely Thanksgiving as well.

    1. Hi Tanya, I couldn’t agree with you more. I had delicious and amazing dishes while traveling that I won’t soon forget but it is always nice to start cooking upon returning home. This was a perfect meal to enjoy as a welcome home gift to ourselves.

  6. What? Only 1 cup of white wine….oh right, you drink the rest while you are preparing the roast…LOL. Great to have been following your travel blogs. Ein prossit!

    1. Hi Reg, You had me laughing with your comment. You have a cup of red wine that goes into the initial braising and then a cup of white that goes into the gravy. That leaves me two open bottles of wine from which I can enjoy a glass while cooking. LOL. I”m glad that you enjoyed following along on our journey and appreciated your comments.

    1. Hi Laila, Thank you for stopping by for a visit and your nice compliment. I think pot roast is a much loved dish that we all enjoyed growing up…even if called by a different name. Glad that this dish brought back memories to you as well.

    1. Thank you Marie, for your nice compliment. This was a delicious pot roast and yes, it is different from my mother’s as well. Over the years we find new ingredients and tweak the recipes from the past. You mentioned beans, that was always a meal that my mother made when she had leftover ham. It sounds like we ate many of the same things growing up.

    1. Thank you Betsy, for your nice compliment…the pot roast was delicious. This is a perfect meal to enjoy when the weather turns cool…very comforting.

    1. Thank you Victoria, for your nice compliment. Nice to know that the recipe reminds you of the pot roast that your mother made. It truly is a comforting dish that never seems to go out of style.

  7. As much as I enjoy wonderful food on the road, I’m always happy to get back to my own kitchen. Pot roast is one of those comfort foods that you can’t help but enjoy, and your pot roast osso bucco is one of my new favorites. Happy Thanksgiving to you and Mickey.

    1. Hi Lulu, I have to agree with you about being in your own kitchen…there are just certain foods we miss while traveling. Pot roast has always been one of my favorite comfort foods when the weather turns cool. It is nice to know that you like the pot roast osso bucco style. Thank you for your comment and wish. I hope you and your family have a wonderful Thanksgiving as well.

    1. Hi Barbara, The cold weather does inspire hearty and comforting meals and pot roast certainly is one of those satisfying meals. I will have to try beer next time I make pot roast, I have used it in beef stew and it gives a nice flavor.

    1. Hi Piglet, Thank you for your nice compliment. The mushrooms and the mushroom broth contribute so much overall flavor to this dish. Maybe it is an American expression…they are referred to as caps as well.

      1. You never know where some names come from but I think button may refer to the smaller mushrooms which Cremini tend to be and caps refer to the larger ones that people like to stuff. At least that is how our market labels them.

      2. Yes, we refer to very small mushrooms as button mushrooms. Or Paris/Parisian mushrooms, sometimes – although that’s a bit OTT. I just love them at this time of year, whatever they’re called…big full stop!

    1. Hi Meg, I have to agree with you about all the delicious food we had on our trip. I don’t remember a trip where the food was good as this one. The pot roast was a good way of easing back into cooking. Once prepped, it basically cooked itself. It is one of my favorite comfort meals.

  8. This is about the best looking pot roast I have ever seen. And while I would love to make some quip about working out a plan for you to make it for me it would prove to be a waste of your lovely talents as I would just nosh on the carrots and taters (vegan now) and flick the peas around the dining room.(for sport). This is definitely a cold weather comfort dish!

    1. Thank you Heather, for your nice compliment. I’m glad that you liked the looks of the dish even though you wouldn’t eat it now that you have become a Vegan. I’ve never had a guest that flicked peas around the dining room for sport. I might have to serve you a meal out on the front porch. You would be popular with the wildlife that visits. LOL.

      1. Hey, I am cool with the porch especially if it is in the summer, somewhere close to those Heirlooms. ; )

  9. Whenever we come home from Europe, I’m dying for salads and Asian food. But pot roast looks like a great idea too! Glad you had such a lovely trip. I enjoyed every post.

    1. Thank you Michelle, for your lovely comment. It is so nice to know that you enjoyed following along on our trip…it was wonderful. It is funny about the cravings we have when we first get back from a trip. Pot roast is such a homey meal and that made me happy.

    1. Thank you Emil, for your nice compliment. We did have some similar and delicious food while visiting Austria. I’m glad you like the dish…it is very good.

  10. I actually get tired of having to go out for dinner during the last leg of our holidays, I just want someone to put something delicious in front of me and not have to read a menu. Your pot roast is lovely and particularly nice this time of year when all the windows and doors are closed tight, the aroma while baking must have been incredible.

  11. Pot roast really is quintessential comfort food. I’m looking forward to the dishes that you plan to recreate from your travels. All the ideas that you collect really are the best souvenir, aren’t they? (They don’t take up much space in your luggage either!)

    1. Hi Barb, You are right…the memories of the food we had and their inspiration is the best souvenir that a foodie can return home with. I’m looking forward to trying to recreate some of the wonderful dishes.

  12. There are few dishes that smell as good as a pot roast in the oven on a chilly day. More than most, it says comfort and home and I can easily understand why you’d find preparing one irresistible after a long trip. Your pot roast recipe sounds delicious, Karen, and I like your using dried porcini and their liquid as ingredients. I’ve never used them like this and, well, I will now. 🙂

    1. Hi John, I totally agree about the wonderful smell that fills the kitchen when a pot roast is simmering in the oven. It has always been one of my favorite meals to have when the weather turns cool. I think you would like what adding porcini and its broth does to intensify the rich flavor of the pot roast.

    1. Hi Fuzzie, It seems that I am not alone in thinking of pot roast as comfort food…it is perfect when the weather turns cool. I’m glad that you enjoyed the post.

  13. Karen, your pot roast sounds so homey and delicious; I can just imagine how good it would have made your house smell! I think I know what might be on the menu this weekend (no Thanksgiving turkeys here; we Canucks had our celebration in October).

    1. Thank you Marlene, for your compliment. Pot roast is really a simple dish to put together and the end result is delicious. I hope you will enjoy the recipe if you prepare it this weekend.

  14. It is SO true that traveling and eating out is quite inspirational for us foodies! I’ve got three dishes I want to attempt from our last trip. Your pot roast is perfect! There is nothing more comforting or that says “home” than cooking up a pot roast – smelling it as it cooks, pulling the meat apart and gloating on how perfectly you cooked the roast, then biting in to all of the succulent pieces.

    1. Hi MJ, One of the pleasures of eating out is the inspiration you take away. I love trying to recreate a dish at home. There is something special about the tender and delicious taste that comes from cooking a pot roast that is so comforting.

  15. Your pot roast looks luscious. It sounds like you had a wonderful trip. There’s nothing like traveling abroad to experience all the wonderful flavors they have to offer. Very inspiring. There’s also nothing like the cold weather to make you want to cook some comfort food. I love pot roast and yours looks delicious!

    1. Thank you Vicki, for your nice compliment. The pot roast was tender, delicious, and a nice welcome home meal that I enjoyed preparing. We did enjoy our trip through Germany and Austria…the food was especially good.

    1. Thank you Roger, it is nice to be home. As much as I enjoyed this trip and the wonderful food experiences along the way, there is something special about a simple home cooked meal that makes me very happy.

  16. I love a good pot roast! They are comfort food and probably some of that is due to the wonderful smell while cooking! I am sure you will be remembering some of those wonderful meals for a very long time, though, Karen. How great that you took pictures of many of them!

    1. I think you are right Debra, about the aroma of the pot roast being one of the reasons we all think of it as comfort food. I’m glad that I have photos of some the food we experienced on this trip. I don’t want the memories to fade from my mind before I have a chance to try and recreate some of dishes. Of course some will be impossible because of the amazing ingredients that I’ll never be able to obtain. But then again, that is why we enjoy traveling so much.

    1. Hi Dana, One of the best things about traveling is all the food you get to enjoy…many things you may never have tried before. I often wish that I had the opportunity to be able to buy and cook some of the ingredients I have seen in the food markets that we like to visit. The roast was simple to prepare and a pleasure to eat.

  17. Karen, what an absolutely gorgeous Pot Roast with all the fabulous vegetables and presented in such a loving way! Love it, as I do all kinds of so-called “old-fashioned” recipes!

    1. Thank you Andrea, for your lovely compliment. Pot roast is an old fashioned recipe that is prepared with different ingredients depending on where we live but I think it will never go out of style because of the memories of having it at the family table growing up.

  18. Welcome Home Karen! I really enjoyed traveling around with you on your explorations through the lens of your camera but I also really missed your delicious recipes just like this simple and delicious pot roast. I am glad your back with some new European inspirations and looking forward to you recreating those in your kitchen. Take Care, BAM

    1. Thank you Bam, It is nice to be home. I’m glad that you enjoyed following along on our trip. It is also nice to know that you enjoy my recipes and have missed those posts…I appreciate your kind words.

  19. I love pot roast. It is a go-to dish for autumn and winter days. I can put it in the slow cooker and come home to a wonderful meal. I, too, love good food and sometimes I can only get the food I crave by making it myself. I may not feel like driving a long way for a meal or I may not want to get dressed up.

    1. Hi Mary, I think pot roast is perfect when the weather has turned cool. I know what you mean about not always going out for a meal. We very seldom go out for dinner in the winter when we have to deal with snow.

    1. Thank you Angie, for your nice compliment. I think one of the things that made this particular pot roast special was the mushrooms that I used during its cooking and then in the gravy.

    1. Hi Charlie, Thank you for your compliment. This truly is a wonderful dish for our cool weather. I always think of that when I post recipes…knowing that the southern half of the world is in the opposite season and the dish may not be very inspiring at the moment.

    1. Thank you Joanne, It is nice to be back home and in my kitchen. I really enjoy traveling and experiencing new foods but your favorite home cooked meals are always nice to have upon returning home.

  20. Reality looks darn good from here. I know you ate much more elegant looking meals in Europe, but I’d guess this was as good as any of them.

    1. Thank you for your nice comment. We did have wonderful food on our trip…some truly amazing in both presentation and taste. But once back home, this simple meal was delicious.

  21. Having a time-share we are able to get lodgings with kitchens which I enjoy shopping in local markets and creating a few dishes and also indulging in the local scenes and restaurants. Coming home is always a good feeling. This is really a come home to dish!

    1. Thank you Norma, for your nice comment. The pot roast was a nice dish to have upon returning from our travels. I know that you have to enjoy being able to buy ingredients at the markets you visit and cook while traveling.

  22. I’m with you on needing some comfort food after traveling. Fine dining is wonderful & I’ll never turn it down, but once you get back home there’s something about a hearty meal like this that just feels ‘right’. I also love the Yukon Gold potatoes for just about everything.

    1. Hi Diane, I think we are alike in our thinking about comfort food after traveling. There is no one that enjoys fine dining more than myself but I also enjoy down to earth, simple recipes…many that maybe old fashioned but never go out of style as far as I am concerned.

    1. Hi Geni, I tend to make a pot roast at least once during the fall or winter season. The oven keeps the kitchen nice and warm, the aroma is wonderful while it cooks and it is such a delicious and tender piece of meat.

    1. Thank you Pumpkin, for your lovely compliment. It certainly is a delicious and easy to prepare meal. I hope your Dad will enjoy the pot roast recipe. Thanks for passing it along to him.

  23. Karen, your pot roast is indeed a hearty “welcome home” after your travels. (I like that you add mushrooms!) Sometimes a “good basic meal” serves as the perfect contrast to the dishes you described in your previous posts. Enjoy savoring them again amidst the comforts of home!

    1. Hi Kimby, Thank you for stopping by and you nice comment. The pot roast was a delicious meal and very different from what we had been eating over the last few weeks. I’m looking forward to trying to recreate a few of the dishes that we had and know that I can find the ingredients at home.

  24. It’s fun to eat out, and three weeks of it is terrific. But it’s about my limit. Any longer and I want to eat things with a familiar flavor, and no flavor (to me) is more familiar than pot roast. I grew up eating that for the main Sunday meal. Nice job with yours! There are a ton of ways to make it – these days I tend to add wine to the braising liquid – but they’re all good. I usually leave out the potatoes and make dumplings to accompany the pot roast. Good stuff – thanks.

    1. Hi John, I love traveling and all the wonderful food that you have the opportunity to try. Upon arriving back home, I go back to my familiar and favorite dishes…there is nothing like a pot roast this time of the year as a welcoming first meal. I used wine in both my braising liquid and when making the gravy. I’m a potato girl myself…must be the Irish in me.

    1. Hi Raymund, Thank you for your compliment…the roast really was good. It sounds like you and I are a lot alike. Food is always an exciting part of life.

    1. Thank you so much Rebecca, for thinking of my blog for this award…it is very much appreciated. It is nice to know that I have given you inspiration for your blogging…thank you for your kind words.

    1. Thank you Brydie, for your compliment. Yes…we shared a lovely bottle of red wine that I also used in the braising liquid. It was a nice welcome home meal that we really enjoyed.

  25. Karen, this is the kind of good Western, cold season, comforting meal I don’t prepare often enough. I am sure I would enjoy it a lot. I bet you felt instantly at home after such an excellent dinner! I’m sure it cannot be found in any restaurant in the world.

  26. Oh, you have just put me in the mood for pot roast! And whether hubby likes it or not, I’m adding mushrooms to my next one. You’ve inspired me 🙂 Happy Thanksgiving!!!

    1. Hi Liz, It is nice to know that I have inspired you to make pot roast. The mushrooms do add a wonderful depth of flavor to the dish. Instead of slicing the mushroom caps you could cut them into bigger pieces and they would be easy to leave out of your husband’s dish when serving.

    1. Thank you Southern, This is definitely a warm and comforting meal. It was a wonderful way to get us back to our normal lifestyle and way of eating.

    1. Thank you Patrick, for you lovely comment. I consider myself lucky to have such a wonderful group of followers. I always enjoy when someone like yourself leaves me a comment. I have to agree with you…I love the roasted onions as they soak up the flavor of the roasting juices.

    1. Hi Jane, Comfort food is always welcomed when returning from a trip away from home. I have been having trouble connecting to your blog…must be a glitch.

    1. Hi Lindsay, Thank you for stopping by for a visit…I appreciate your compliment. There is something very comforting about a home cooked pot roast.

  27. Hi Karen, it never stops to amaze me how after some time away from the home cooking we immerse ourselves into a simple, old fashioned, yet delicious meal… After two weeks of traveling all I wanted was a simple homemade soup… It’s good to be home… 🙂

    1. I agree with you Ducky, about pot roast. Between the wonderful aroma while cooking and the taste of the tender meat…it is a very comforting meal.

  28. While I love to travel, see the sights and dine out, after a while I just want to eat good old “me food,” you know things that you cook yourself precisely to your tastes and in your home. I’m sure your glad to be back to the comforts of home and there is no better comfort food than pot roast. This looks wonderful!

    1. Hi Richard, No one loves to travel more than I do, but it is always nice to come back to our lovely homes and familiar food. Pot roast was a nice welcome home gift to ourselves and it was delicious.

  29. A beautiful excuse to get back into cooking after a long journey and I agree, whenever the cooler weather hits I just want to turn my oven on and fill the home with warm, delicious smells. As for summer hitting and with it 34C+ that’s not a likelihood anytime soon in Sydney…

    1. Hi Alli, This is a perfect dish for cooler weather but I’m afraid it is too hot in Sydney at the present time. Enjoy your summer weather warmth now that you have finished your winter. It is hard to do recipes that fit both hemispheres but I have one coming soon. Thank you for your comment.

  30. Karen, it’s so good to hear people having similar experiences – we got back from Spain after two weeks (unlike you I am horrifically behind in my travel posts !) and all I wanted was to cook really home-cooked meals. Eating out every day for two weeks was wonderful but I really craved simple things and I also missed cooking ! And I made lots and lots of stews too – another reason why comfort food is so important 🙂

    And I just saw your brisket recipe – I should have followed that one – it looks AMAZING !

    1. Hi Carolyn, It really is lovely when you travel and you great to try meals you might not cook at home. But once you get home, you really do crave comforting home cooked meals. I’m glad that you liked the brisket recipe…that was a delicious meal.

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