How to Cook Auntie Rulie's Melt in Your Mouth Pot Roast

by Miwa Ikemiya

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.


  • 2 ½ Pounds Beef Chuck pot roast
  • 1 Onion
  • Salt
  • Pepper
  • Garlic powder
  • Veggie Oil
  • 1 Pounds Carrots
  • 1 Pounds Frozen peas
  • Corn starch
  • Soy sauce
  • Butter
  • Mushrooms
  • Instructions

    Step 1

    Take the pot roast, wipe it down with a paper towel. Rub with salt, pepper, and garlic powder.

    Step 2

    Heat up the cast iron pot, add some oil, wait till it's hot.

    Step 3

    Make sure the heat is up high.

    Step 4

    Put the roast inside the pot and press it down with a fork.

    Step 5

    Sear the bottom (should only take a few minutes) and flip over. Sear the other side.

    Step 6

    Quarter the onions into big pieces like this.

    Step 7

    Put them in the pan with the meat.

    Step 8


    Step 9

    And let cook on low flame for 3 hours or more if you have time. Auntie Rulie did about 4 hours on this.

    Step 10

    Every once in a while open up the pot and shift the meat around inside the pot.

    Step 11

    Meanwhile chop the mushrooms in half and sauté in a little oil until most of the liquid is cooked out of them.

    Step 12

    It should look like this.

    Step 13

    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!

    Step 14

    Remove the meat to let cool and strain out the onions and meaty bits.

    Step 15

    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...

    Step 16

    Pour off the little bit of fat you might have in the spout...

    Step 17

    Pour out the good juices into a bowl...

    Step 18

    Leaving just the fat inside of the separator.

    Step 19

    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...

    Step 20

    Stir in the bowl until the fat starts to congeal.

    Step 21

    It makes it easy the strain out the fat and save the good juices.

    Step 22

    Save about a cup of liquid in a bowl on the side to mix with the corn starch later.

    Step 23

    Add a can of beef broth to the pot (14.5 oz).

    Step 24

    Turn the heat up to medium.

    Step 25

    Add the carrots, peeled and cut (diagonally of course).

    Step 26

    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!

    Step 27

    Start putting it in a casserole dish.

    Step 28

    The carrots are done when you can stick a chopstick through it like this.

    Step 29

    Add the frozen peas and some of the onions back.

    Step 30

    Mix cornstarch with the cup of juices you saved from before and slowly add it to the pot with stirring.

    Step 31

    Once the peas are cooked the gravy should look like this.

    Step 32

    Put the mushrooms on top of the meat in the dish.

    Step 33

    Pour the gravy on top and drizzle a little soy sauce on top, we are Japanese American after all ;)

    Step 34

    Don't forget to pour yourself a glass of wine, you deserve it. Kampai!

    Step 35

    Voila! Auntie Rulie's melt in your mouth pot roast!