Tender and Juicy Arm Roast Recipe for the Perfect Dinner

An arm roast, also known as a chuck arm roast or arm pot roast, is a cut of beef that comes from the shoulder area of the cow. It is taken from the upper part of the chuck primal, a strong muscle group. Arm roast also contains significant connective tissue and some pieces of the arm bone. These all give the cut a rich flavor and tenderness when cooked properly.

The tight muscle tissue and marbling make arm roast suitable for slow cooking methods such as braising or roasting. Slow cooking techniques help break down the tough fibers and make the meat tender and juicy.

No need to worry; this arm roast recipe demands only your time. Besides that, it has no complications; it has a handful of ingredients; you just bring everything together and wait. It is perfect for a dinner party with family and friends.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Tender and Juicy Arm Roast Recipe: The Perfect Dish For Special Dinners
• Comments

Ingredients

For searing

• Cooking oil — ½ tsp.

For braising

• Carrots — 2 medium-sized, chopped into circles
• Shallots — 12 pieces, peeled
• Potatoes — 3 medium-sized, cut into large circles
• Garlic — 4 cloves, peeled and halved
• Beef broth — 2 cups
• Salt — ½ tsp.
• Ground black pepper — ½ tsp.
• Dried thyme — 1 tsp.
• Dried rosemary — ½ tsp.
• Dried oregano — ½ tsp.
• Dried bay leaf — 2 whole
• Olive oil — 1 tbsp.
• Chuck roast — 3 pounds, trimmed, de-boned, cut into large chunks

Instructions

1. Preheat the oven to 350°F degrees.

2. Heat a skillet or frying pan on the stove in a medium-high setting. Add the cooking oil, and when the oil is heated, put in the arm roast. Sear each side for about 2-3 minutes or until lightly browned.

3. Place the vegetables on the bottom in a shallow cast iron pot large enough to hold all the ingredients. Put the seared arm roast over the vegetables, and add the broth, spices, and olive oil.

4. Cover the pot lid and place it on the center rack of the oven. Cook for 4 hours. After 3 ½ hours, check for doneness every 10 minutes.

5. Take the cast iron pot from the oven and let it sit on the counter for about half an hour.

6. Place the arm roast on a chopping board to slice.

7. Serve with vegetables and the broth.

Substitutions

• Rock salt — This arm roast recipe uses rock salt for searing, but you can also use the same amount of regular salt.

• Shallots — You can replace the shallots with two large-sized onions. Just keep in mind to cut them into big chunks.

• Olive oil — You can substitute olive oil with vegetable oil. Canola and sunflower both work great.

Variations

• Cook it in a slow cooker — If you are familiar with slow cooking, you have other options for the beef cut. You can cook the arm roast in a slow cooker, extending the cooking time to 4 ½-5 hours. Keep in mind to check for doneness after 4 hours.

Equipment

• Measuring spoons and cups

• Frying pan or skillet

• Chopping board

• Knife

• Stove

• Oven

• Cast iron pot

Storage

• You can store the leftover arm roast in the fridge for 3-4 days. Use an airtight container or cover the pot tightly with plastic wrap.

• You can freeze the leftover arm roast. It is best to do it in small portions. You can store the arm roast in the freezer for about three months.

Pro Tips

• Arm roast recipes generally call for potatoes, onions, and carrots as vegetables, but other options exist. You can use broccoli florets, cauliflower, celeriac, or celery. You can choose from your favorites and seasonal offerings available.