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How to Cook Auntie Rulie's Melt in Your Mouth Pot Roast
Our family had always wondered how Auntie Rulie gets her pot roast so tender! Doesn't take much, just slow cooking, a cast iron pot, and some Auntie Rulie tips! This recipe is for 12 with leftovers.
Take the pot roast, wipe it down with a paper towel. Rub with salt, pepper, and garlic powder.
Heat up the cast iron pot, add some oil, wait till it's hot.
Make sure the heat is up high.
Put the roast inside the pot and press it down with a fork.
Sear the bottom (should only take a few minutes) and flip over. Sear the other side.
Quarter the onions into big pieces like this.
Put them in the pan with the meat.
And let cook on low flame for 3 hours or more if you have time. Auntie Rulie did about 4 hours on this.
Every once in a while open up the pot and shift the meat around inside the pot.
Meanwhile chop the mushrooms in half and sauté in a little oil until most of the liquid is cooked out of them.
It should look like this.
After a few hours the pot should have a lot of liquid in it like this just from the meat cooking. This is with nothing added to it!
Remove the meat to let cool and strain out the onions and meaty bits.
Auntie Rulie has this contraption called a fat or gravy separator which is so simple but saves a lot of time. Just pour in the liquid from the pan...
Pour off the little bit of fat you might have in the spout...
Pour out the good juices into a bowl...
Leaving just the fat inside of the separator.
For the last little bit in the pot that has too much fat in it to separate, here comes a Auntie Rulie trick! Add a bunch of ice cubes...
Stir in the bowl until the fat starts to congeal.
It makes it easy the strain out the fat and save the good juices.
Save about a cup of liquid in a bowl on the side to mix with the corn starch later.
Add a can of beef broth to the pot (14.5 oz).
Turn the heat up to medium.
Add the carrots, peeled and cut (diagonally of course).
By now the meat should have cooled a little so now you can handle it and cut it more evenly. Auntie Rulie says this is where people mess up, trying to cut while the meat is too hot!
Start putting it in a casserole dish.
The carrots are done when you can stick a chopstick through it like this.
Add the frozen peas and some of the onions back.
Mix cornstarch with the cup of juices you saved from before and slowly add it to the pot with stirring.
Once the peas are cooked the gravy should look like this.
Put the mushrooms on top of the meat in the dish.
Pour the gravy on top and drizzle a little soy sauce on top, we are Japanese American after all ;)
Don't forget to pour yourself a glass of wine, you deserve it. Kampai!
Voila! Auntie Rulie's melt in your mouth pot roast!
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San Francisco, California