The Forum: Old pot roast way still her favorite

  • By Judyrae Kruse Herald Columnist
  • Friday, November 6, 2009 11:23am
  • LifeNorthwest

Straight from Dee Dee Ohm of Snohomish, who just shared her dandy dish called Saturday night (or any night) chicken, we have another of her favorites.

About this one, she tells us, “I’m sending along a recipe for pot roast. This one is also a winner. I got it from Todd Johnson’s ‘Cooking With Todd’ segment he did when he was with KOMO 4 News a few years ago. I will never make my pot roast any other way any more.”

Then, for anybody who might be kind of a novice pot-roast purchaser, Dee Dee adds, “I like blade or 7-bone cuts of roast the best.”

Pot roast rub

1tablespoon salt (yes, 1 TABLESPOON)

1teaspoon rosemary

1teaspoon thyme

1teaspoon paprika

1teaspoon pepper

3-4-pound pot roast

2tablespoons olive oil

1/2 cup chicken stock, more if needed

2yellow onions, sliced

2-3 large carrots

4cloves garlic, sliced

In a small bowl, combine the salt, rosemary, thyme, paprika and pepper; rub into the roast. Wrap meat in plastic wrap and refrigerate overnight. The next day, brown meat on both sides in olive oil over medium-high heat. Pour off any fat from the pot and deglaze pot with chicken stock.

Return the roast to the pan and cover the meat with the onions, carrots and garlic. Cover tightly with foil or a lid and bake at 350 degrees for 1 hour.

Remove the cover and turn the roast over on top of the vegetables and bake for another hour. (Add more stock, if needed.) Do not recover pot.

Stir the onions, cover pot and bake for an additional 45 minutes to 1 hour. Pour sauce over meat when serving.

SOS: Lenora Salandi writes, “For over two years, I have been searching for a salad recipe that is frequently found in supermarket delis. It should be a simple computer search, but I have not had any luck at all and am hoping that one of your readers may come through and solve my dilemma.

“It is a simple cold salad made from bowtie (farfalle) pasta, spinach, walnuts and Parmesan cheese in a vinaigrette-type dressing. It is the dressing part that I would love to find as I am thoroughly addicted to this salad and quite perplexed as to why the recipe can not be found. Can anyone help?

“On another note, I know this might not be the proper forum, but another of my addictions is homemade French fries. Since we moved to the Arlington/Granite Falls area a couple of years ago, I have been unsuccessful in finding a place that serves them. Is it possible some of your readers may know of a restaurant that has them?

“In King County, besides Dick’s drive-ins (which I am positive are so successful because of their homemade fries), there were two or three other places I could get a nice lunch and good fries. Surely, somewhere in Snohomish County there is a restaurant that still serves them?”

If you can ante up with the salad recipe or a source for the fries, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to

The next Forum will appear in Wednesday’s Good Life section.

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