Melt in your Mouth Pot Roast Recipe by The Wolf Cook

The Wolf Cook will show you how to cook a Melt in your Mouth Pot Roast Recipe with Rice. The Wolf Cook provides step by step instructions that is simple and easy to follow.

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CHUCK ROAST:
Chuck Roast – at least 2 pounds and at least 1 inch thick

INGREDIENTS FOR CHUCK ROAST:

Beef Broth - 3 cups unsalted
Baby Potatoes - 1 to 2 pounds
Baby Carrots – 2 cups
Celery – ½ cup
Chopped Onions – 1 cup
Chopped Green Peppers – ½ cup
Chopped Red Peppers – ½ cup
Garlic – 4 Cloves
Worcestershire Sauce – 2 tablespoons
Tomato Paste – 2 tablespoons
Beef Base – Better than Bouillon – ¼ cup
Red Wine – ¼ cup

SEASONONING FOR CHUCK ROAST:

Onion Powder – 4 tables spoon
Garlic Powder – 4 tables spoon
Black Pepper – 2 tables spoon
Salt – 1 teaspoon
Avocado Oil – 1/8th cup for Searing

RICE:
Instant Rice – 2 cups

Garnishments:
Parsley – parsley flakes

Cooking Instructions:

Pre-Heat Oven to 350

Chuck Roast – Sear for 4 minutes per side on high heat. Then bake for 90 minutes covered. Do not add carrots or potatoes. After 90 minutes, take out oven and add the Potatoes, carrots, and additional ingredients. Place back in oven and bake for an additional 1 hour. After the 1 hour, check roast and check to see if gravy is thick enough and add additional season if needed. Turn oven to 375 and place back in oven to back for an additional 30 minutes. After 30 minutes, remove from the oven. Check Roast for your desired texture and return to oven if needed. Total cooking time should be 3 hours.

Rice – Bring 2 cups of water to a boil. Add Rice, stir and bring back to boil. Then cover with Lid and remove from Heat.
Rice should be ready in 15 to 20 minutes.

Watch entire video to complete the dish.

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