Arm Roast Recipe

A hearty, flavorful, and tender arm roast is the ideal centerpiece for any meal. Whether you’re cooking for family, hosting a special event, or meal-prepping for the week, this cut of meat is perfect for slow-cooking. The slow roasting process ensures that the connective tissue within the arm roast breaks down, resulting in juicy, melt-in-your-mouth goodness. In this guide, we’ll cover everything you need to know about preparing and cooking a delicious arm roast that will leave your guests asking for seconds.

What is an Arm Roast?

An arm roast comes from the shoulder of the cow and is known for its tenderness when cooked properly. It contains a moderate amount of connective tissue, which, when cooked low and slow, breaks down and makes the meat fall-apart tender. The arm roast is similar to a chuck roast, but it has slightly less fat, making it a great option for those who want a slightly leaner roast without sacrificing flavor.

Comparison with Similar Cuts

When considering different cuts of beef for slow roasting, the arm roast stands out due to its balance between lean meat and connective tissue. Unlike chuck roast, which contains more fat, the arm roast is perfect for slow-cooking methods that allow the tough fibers to break down over time. Other comparable cuts include the brisket and rump roast, which also benefit from low, slow cooking, but the arm roast offers a balance of tenderness and ease of preparation.

Nutritional Benefits

Beef arm roast is a great source of high-quality protein, iron, and essential B-vitamins. A 3-ounce serving of cooked arm roast provides approximately:

• 215 calories
• 28 grams of protein
• 11 grams of fat

This makes it an excellent option for a protein-rich meal, offering essential nutrients for muscle repair and energy. Additionally, slow-cooking methods retain much of the roast’s moisture, which can make this dish a satisfying and nutritious option when served with healthy sides such as vegetables.

Selecting the Perfect Arm Roast

Choosing the right cut of beef is the first step in creating a delicious roast. When shopping for an arm roast, here are a few tips:

• Look for Marbling: Marbling refers to the thin streaks of fat running through the meat. This fat melts during cooking, helping to keep the roast moist and flavorful.
• Freshness is Key: Choose a roast that has a bright red color and avoid those with a dull brown hue.
• Size Matters: Consider the number of people you’re serving. A 3 to 4-pound roast is generally ideal for serving 4-6 people.

For more detailed advice on selecting high-quality beef, refer to the USDA’s Beef Quality Guide. This will give you a deeper understanding of how to pick the best cuts, including how factors like marbling, freshness, and grade impact the final result.

Prepping Your Arm Roast for Cooking

The key to a perfectly cooked arm roast lies in the preparation. Preparing your roast properly ensures that it turns out juicy, flavorful, and evenly cooked. Follow these essential prep steps before you start cooking:

Trimming and Seasoning

Start by trimming any excess fat from the roast. While a small amount of fat helps keep the meat moist, too much can make the roast greasy. Next, season the roast generously with salt and pepper. This will help to flavor the meat as it cooks and enhance the final dish.

Many recipes also recommend using a blend of herbs such as thyme, rosemary, and oregano. For added flavor, rub minced garlic or a garlic-herb butter over the roast. Make sure to massage the seasoning into every nook and cranny of the meat.

Searing the Meat

While this step is optional, searing the arm roast before slow cooking can enhance the flavor and texture of the dish. Here’s why: when you sear the roast in a hot pan, it caramelizes the exterior, creating a beautiful brown crust. This helps lock in moisture during the long cooking process, keeping your roast tender on the inside while adding depth of flavor on the outside.

To sear the roast:

• Heat a tablespoon of olive oil in a heavy-bottomed pan (like a cast-iron skillet) over medium-high heat.
• Once the oil is shimmering, add the seasoned roast and sear each side for 2-3 minutes until browned.

Cooking Methods for Arm Roast

Once the roast is prepped, the next step is cooking it to perfection. There are several methods to choose from, but slow cooking is the most effective for this cut of beef. The slow, low heat breaks down the connective tissue and results in a fork-tender roast.

1. Oven Roasting Method

Oven roasting is a classic method that uses even, indirect heat to cook the arm roast all the way through. Here’s a step-by-step guide:

Ingredients:

• 3 to 4-pound arm roast
• Salt, pepper, and your choice of herbs (e.g., thyme and rosemary)
• 1 cup beef broth (or substitute with red wine for added richness)
• Olive oil for searing
• Optional: carrots, potatoes, onions

Steps:

1. Preheat your oven to 325°F.
2. After seasoning and searing the roast, place it in a Dutch oven or roasting pan.
3. Add your choice of braising liquid, such as beef broth or wine, ensuring it covers about half the roast.
4. Cover the roast with a tight-fitting lid or aluminum foil to trap moisture.
5. Roast for 3 to 4 hours, checking the internal temperature after 2 ½ hours. Your goal is to reach 145°F for medium doneness or 160°F for well-done.

2. Slow Cooker Method

The slow cooker is a convenient way to cook an arm roast with minimal effort. The longer cooking time in the slow cooker allows the roast to become incredibly tender, and it’s nearly impossible to overcook it. Plus, this method is great for those who prefer to set it and forget it.

Steps:

1. Sear the roast in a hot pan, just like you would for the oven method.
2. Transfer the roast to the slow cooker, and add beef broth, herbs, and vegetables like carrots and potatoes.
3. Set the slow cooker to low and cook for 8 hours, or high for 5 hours.

3. Instant Pot Method

For a quicker option, the Instant Pot can significantly reduce the cooking time while still yielding a tender roast. The Instant Pot uses pressure cooking to break down the fibers in the meat quickly.

Steps:

1. After searing, place the roast in the Instant Pot along with your liquid and vegetables.
2. Set the Instant Pot to “Pressure Cook” on high for 60-80 minutes depending on the size of your roast.
3. Allow a natural release of pressure for about 10 minutes before manually releasing the rest.

Flavor Variations for Arm Roast

One of the best things about cooking an arm roast is the endless possibilities for flavor. Whether you prefer a classic approach or want to experiment with new seasonings, here are some variations to try:

Herb-Crusted Arm Roast

If you’re a fan of aromatic herbs, this option is perfect. Coat the roast with a mixture of fresh rosemary, thyme, and garlic before cooking. This will give your roast a savory, fragrant crust that complements the beef’s natural richness.

Wine-Braised Arm Roast

For a more decadent flavor, consider braising your arm roast in red wine. The wine’s acidity helps to tenderize the meat, while its rich flavor adds depth to the dish. Simply substitute a cup of wine for the beef broth, and cook the roast as usual. You can also add root vegetables like carrots, potatoes, and onions to the pan for a complete one-pot meal.

Garlic and Herb Butter Roast

For an extra-rich version of this dish, baste the roast with melted butter infused with minced garlic and herbs halfway through the cooking process. This adds another layer of flavor and helps keep the meat moist as it cooks.

Best Side Dishes to Serve with Arm Roast

An arm roast is a hearty dish that pairs beautifully with classic sides. Here are some perfect accompaniments to make your meal complete:

• Mashed Potatoes: Creamy mashed potatoes are the ultimate side for a beef roast. They soak up the savory juices from the roast, making each bite irresistible.
• Roasted Vegetables: Root vegetables like carrots, parsnips, and onions complement the roast beautifully. You can roast them in the same pan during the last hour of cooking for a one-pan meal.
• Dinner Rolls: Soft, warm dinner rolls are perfect for mopping up the flavorful pan drippings or gravy.

How to Make Gravy from Roast Drippings

Don’t let those delicious pan drippings go to waste! You can turn them into a savory gravy with just a few ingredients:

• After removing the roast from the pan, place the pan on the stove over mediumpan and turn them into a flavorful gravy with this simple method:

Ingredients:

• 1-2 tbsp all-purpose flour or cornstarch
• 1 cup beef broth or water (adjust depending on how much liquid you have)
• Salt and pepper to taste

Instructions:

1. After removing the arm roast from the pan, skim off excess fat from the drippings.
2. Place the pan over medium heat and add flour or cornstarch, whisking continuously until combined with the drippings.
3. Slowly add beef broth or water while whisking to prevent lumps. Continue whisking until the gravy thickens.
4. Season with salt and pepper, then serve over the roast and any side dishes like mashed potatoes.

This easy gravy method ensures no flavor is wasted from your roast. The drippings hold a lot of the seasonings and natural beef flavors, enhancing the richness of your dish.

Storing and Reheating Leftover Arm Roast

Once your meal is finished, you may be left with some tasty leftovers. Properly storing and reheating your arm roast is key to preserving its moisture and tenderness.

Refrigeration

To store leftovers, allow the roast to cool to room temperature before placing it in an airtight container. The roast will stay fresh in the refrigerator for 3-4 days. Make sure to store some of the juices or gravy alongside the meat to keep it moist when reheating.

Freezing

You can also freeze your arm roast for up to three months. Slice the roast into smaller portions, which will make reheating easier. Be sure to store the meat with some juices in a freezer-safe bag or container to avoid freezer burn.

Reheating

For the best results when reheating, preheat your oven to 325°F. Place the arm roast in an oven-safe dish, add any leftover juices, and cover the dish tightly with foil. Reheat for 20-30 minutes, or until the roast is warmed through. You can also reheat it on the stovetop by simmering it with the juices over low heat. Avoid microwaving, as it can dry out the meat.

Common Questions About Cooking Arm Roast

1. How do I know when my arm roast is done?

The best way to ensure your arm roast is cooked to perfection is by using a meat thermometer. For medium doneness, aim for an internal temperature of 145°F. If you prefer your roast well done, cook it until it reaches 160°F. The roast should be fork-tender when done, meaning a fork can easily slide through the meat with little resistance.

2. Can I make gravy from the pan drippings?

Absolutely! As mentioned earlier, pan drippings can be turned into a rich gravy using a simple roux made with flour or cornstarch. Adding beef broth or water helps thicken the mixture and enhances the flavor.

3. What should I do if my arm roast turns out tough?

If your roast is tough, it likely hasn’t cooked long enough to allow the connective tissue to break down. Slow-cooking methods rely on time to tenderize the meat, so simply extend the cooking time. Also, ensure you’re cooking the roast at a low temperature, ideally between 275°F and 325°F.

4. Can I cook an arm roast in a slow cooker?

Yes, slow cooking is a fantastic method for an arm roast. By cooking the meat on low for 7-8 hours, you’ll achieve an incredibly tender roast with minimal effort. Add vegetables like carrots and potatoes during the last hour for a one-pot meal.

Final Thoughts

Cooking a perfectly tender and flavorful arm roast is simpler than you might think, especially with the right preparation and cooking methods. Whether you’re slow-cooking in the oven, using a slow cooker, or even an Instant Pot, the key to success lies in patience, proper seasoning, and monitoring the internal temperature.

Experiment with different herbs, braising liquids like garlic butter to customize the flavor to your liking. Pair your roast with comforting side dishes like mashed potatoes and roasted vegetables for a complete meal. And don’t forget to save the pan drippings for a delicious homemade gravy.

With this guide in hand, you’ll be able to serve a mouthwatering arm roast that will impress any dinner guest. Enjoy!

Arm Roast Recipe

Print Recipe

Pin Recipe

• Author: Kiera
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 6-8 servings
• Category: Main Course
• Method: Stovetop/Slow Cooking
• Cuisine: American

Ingredients

For the Arm Roast

• Beef arm roast: 3-4 pounds (1.4-1.8kg)
• Olive oil: 2 tablespoons
• Salt: 1 tablespoon (adjust to taste)
• Black pepper: 1 teaspoon
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Paprika: 1 teaspoon
• Dried thyme: 1 teaspoon
• Dried rosemary: 1 teaspoon

For the Cooking Liquid

• Beef broth: 2 cups (480ml)
• Red wine: 1 cup (240ml, optional, substitute with more broth if preferred)
• Worcestershire sauce: 2 tablespoons
• Garlic cloves: 4-5, minced
• Onion: 1 large, sliced
• Carrots: 3-4, peeled and cut into chunks
• Celery stalks: 2-3, cut into chunks
• Potatoes: 4-5, peeled and cut into chunks

Instructions

Step 1: Prepare the Arm Roast

1. Season the Roast: Pat the arm roast dry with paper towels. In a small bowl, mix the salt, black pepper, garlic powder, onion powder, paprika, thyme, and rosemary. Rub the seasoning mixture evenly over the entire surface of the roast.
2. Sear the Roast: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. This step locks in the juices and adds depth of flavor.

Step 2: Prepare the Cooking Liquid

1. Deglaze the Pot: Remove the roast from the pot and set it aside. Add the minced garlic and sliced onion to the pot, sautéing for 2-3 minutes until fragrant. Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits.
2. Add Worcestershire Sauce: Stir in the Worcestershire sauce for an extra layer of umami flavor.

Step 3: Slow Cook the Roast

1. Return the Roast: Place the seared roast back into the pot, ensuring it’s submerged in the cooking liquid.
2. Add Vegetables: Arrange the carrots, celery, and potatoes around the roast.
3. Cover and Cook: Cover the pot with a lid and reduce the heat to low. Let the roast simmer for 2.5-3 hours, or until the meat is fork-tender. Alternatively, you can transfer everything to a slow cooker and cook on low for 6-8 hours.

Step 4: Rest and Serve

1. Rest the Roast: Once cooked, remove the roast from the pot and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a moist and flavorful result.
2. Slice and Serve: Slice the roast against the grain and serve with the cooked vegetables and a ladle of the rich cooking liquid.

Notes

• Choose the Right Cut: Arm roast, also known as chuck arm roast, is ideal for slow cooking. Look for a well-marbled piece for maximum flavor.
• Don’t Skip the Sear: Searing the roast before slow cooking adds a caramelized crust and enhances the overall flavor.
• Low and Slow: Cooking the roast at a low temperature for a long time ensures tender, fall-apart meat.
• Thicken the Sauce: If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the cooking liquid during the last 10 minutes of cooking.

Nutrition

• Serving Size: 1 slice of roast with vegetables
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 1g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 120mg