Beef Arm Roast Recipe
Beef Arm Roast Recipe
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Beef Arm Roast Recipe
This Beef Arm Roast Recipe results in a tender, flavorful roast that’s perfect for family dinners or special occasions. Slow cooked to perfection, the beef becomes melt in your mouth tender, infused with aromatic herbs and seasonings. Whether you’re using a slow cooker, Dutch oven, or oven, this recipe is versatile and easy to make. Paired with hearty vegetables and a rich gravy, it’s a satisfying meal that will impress your guests and become a family favorite.
Description
Beef arm roast recipe, also known as a shoulder roast, is a relatively affordable cut of beef that can easily be transformed into a tender and flavorful dish. It’s the perfect roast for slow cooking, as the low and slow heat breaks down the connective tissues in the meat, turning it into a melt in-your mouth experience. Whether you’re using a slow cooker, oven, or stovetop, this recipe allows you to enjoy a delicious, hearty meal with minimal effort.
What makes this beef arm roast recipe so popular is its versatility. The slow cooking process allows the beef to absorb the flavors of the ingredients, making every bite rich and full of depth. The inclusion of garlic, onion, rosemary, and thyme creates an aromatic base that pairs beautifully with the beef. To elevate the flavor profile, this roast is often accompanied by vegetables such as carrots, potatoes, and parsnips, which roast alongside the beef, absorbing its savory juices and creating a perfect side dish.
The best part of this beef arm roast recipe is that it requires minimal preparation. With just a few simple ingredients and a slow cooking method, you’ll have a meal that feels special without spending hours in the kitchen. The result is a tender, juicy roast beef that can be served with mashed potatoes, roasted vegetables, or even on a sandwich the next day for leftovers.
This beef arm roast recipe is perfect for anyone looking for an easy yet impressive meal. Whether it’s for a Sunday family dinner, a holiday feast, or a weeknight meal, this recipe will never disappoint. The slow roasting method ensures that the beef is cooked to perfection every time, with a deliciously crispy exterior and tender, juicy interior.
Ingredients
- 1 (3-4 lb) Beef Arm Roast (shoulder roast)
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tsp Dried rosemary
- 2 tsp Dried thyme
- 4 cloves Garlic, minced
- 1 Onion, quartered
- 2 cups Beef broth
- 1 cup Red wine (optional, for extra flavor)
- 3 Carrots, peeled and cut into 2-inch pieces
- 4 Medium potatoes, quartered
- 1 tbsp Tomato paste (optional, for extra richness)
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Alternatively, if using a slow cooker, set it to low.
- Season the Roast: Pat the beef arm roast dry with paper towels. Season generously with salt, pepper, rosemary, and thyme. Rub the minced garlic evenly over the surface of the roast to infuse it with flavor.
- Sear the Roast: Heat olive oil in a large skillet or Dutch oven over medium high heat. Once the oil is hot, sear the beef arm roast on all sides until it’s browned, about 3-4 minutes per side. This step locks in the flavors and juices of the meat.
- Prepare the Vegetables: While the roast is searing, prep your vegetables. Place the carrots, potatoes, and onion at the bottom of your roasting pan or slow cooker.
- Add Liquids: Once the roast is seared, transfer it to the roasting pan or slow cooker. Pour the beef broth and red wine (if using) over the meat. Add the tomato paste if desired, stirring it into the liquids for added depth of flavor.
- Cook the Roast: For the oven, cover the roasting pan with a lid or foil and roast for about 3 hours, or until the beef is fork-tender and reaches an internal temperature of 190°F (88°C). For a slow cooker, cover and cook on low for 6-7 hours.
- Rest the Meat: Once the roast is done, remove it from the oven or slow cooker and let it rest for 10 minutes before slicing. This helps the juices redistribute and keeps the meat moist.
- Serve: Slice the beef arm roast against the grain into thick slices. Serve with the roasted vegetables and spoon some of the cooking liquid over the meat for added moisture. Garnish with freshly chopped parsley if desired.
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Beef Arm Roast Recipe
Ingredients
- 1 3-4 lb Beef Arm Roast (shoulder roast)
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tsp Dried rosemary
- 2 tsp Dried thyme
- 4 cloves Garlic minced
- 1 Onion quartered
- 2 cups Beef broth
- 1 cup Red wine optional, for extra flavor
- 3 Carrots peeled and cut into 2-inch pieces
- 4 Medium potatoes quartered
- 1 tbsp Tomato paste optional, for extra richness
- Fresh parsley optional, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Alternatively, if using a slow cooker, set it to low.
- Season the Roast: Pat the beef arm roast dry with paper towels. Season generously with salt, pepper, rosemary, and thyme. Rub the minced garlic evenly over the surface of the roast to infuse it with flavor.
- Sear the Roast: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, sear the beef arm roast on all sides until it’s browned, about 3-4 minutes per side. This step locks in the flavors and juices of the meat.
- Prepare the Vegetables: While the roast is searing, prep your vegetables. Place the carrots, potatoes, and onion at the bottom of your roasting pan or slow cooker.
- Add Liquids: Once the roast is seared, transfer it to the roasting pan or slow cooker. Pour the beef broth and red wine (if using) over the meat. Add the tomato paste if desired, stirring it into the liquids for added depth of flavor.
- Cook the Roast: For the oven, cover the roasting pan with a lid or foil and roast for about 3 hours, or until the beef is fork-tender and reaches an internal temperature of 190°F (88°C). For a slow cooker, cover and cook on low for 6-7 hours.
- Rest the Meat: Once the roast is done, remove it from the oven or slow cooker and let it rest for 10 minutes before slicing. This helps the juices redistribute and keeps the meat moist.
- Serve: Slice the beef arm roast against the grain into thick slices. Serve with the roasted vegetables and spoon some of the cooking liquid over the meat for added moisture. Garnish with freshly chopped parsley if desired.
Notes
- For Extra Flavor: Add a couple of bay leaves or a few sprigs of fresh thyme and rosemary to the cooking liquid for an extra aromatic boost. You can also use garlic cloves with the skin on for a milder garlic flavor.
- Leftovers: Leftover beef arm roast makes for a great sandwich filling, especially when paired with horseradish sauce or a tangy mustard. It can also be shredded and used in soups or tacos.
- Slow Cooker Tips: If using a slow cooker, you can add the vegetables at the start of the cooking process, but if you prefer them firmer, wait to add them for the last 2 hours of cooking.
- Gravy: After removing the roast from the pan, use the pan juices to make a quick gravy by simmering the liquid in a saucepan and whisking in a tablespoon of flour to thicken it
