Easy Beef Arm Roast

Really, this is a very simple recipe that utilizes our Arm Roast. You can use this formulation for any of your roast recipes. Be sure to set aside 31/2-4 hours for oven preparation, and 6-8 hours for the slow cooker. We have made this a few times over the years and our Easy Beef Arm Roast recipe is hands-down our favorite! 

Preheat your oven to 300 degrees while you assemble your ingredients and prepare the meat.

Remove meat from package and cut into 2-3 segments to fit into your pan more easily.

Salt and pepper each side of your meat.

Heat a heavy, oven-proof dutch oven style pot on the stovetop on medium heat.

Add oil and butter, to melt.

Add in your meat so you can sear on each side. This sear process should last just a few minutes- so a few minutes on each side to lock in that flavor for the slow, oven cooking it's about to receive.

Remove meat with tongs to a plate and reduce heat a bit (everyone's stove top is different, mine is gas and I cooked this step at a medium-low heat) and add in garlic. Smash into the pan a bit.

Add in tomato paste, mix into garlic.

Add in balsamic- making sure you are not leaning over the pan- and stir to scrape the bottom of the pan to get the good stuff blended in and in essence "deglazing the pan".

It is at this point I should tell you that you can skip the balsamic and add in 1/2 C of a full-bodied red wine instead, if you prefer.

Return the meat to the pan, pouring any juices collected on the plate into the pot.

Pour the beef stock over the meat to at least cover the meat 'more than half'. If you want a thinner sauce to this- add all 4 cups. I actually added 3 this time and it was A+ perfect!

Turn off heat and sprinkle with the dried herbs and bay leaf.

Add the lid and place in the center of the oven for 3-31/2 hours.

How do you know it's done?

When you check it at 3 hours and it's falling apart when you stick a fork in it :)

Remove from heat and serve!

Notes:

• You can remove the meat to a platter and return the pan to the stove to thicken the remaining sauce, if you want. I did not do this; it didn't need it.
• In the last hour you can add sliced veggies to the top, thus keeping it out of the cooking liquid. I did this, it turned out so well, not mushy at all! Who likes mushy potatoes and carrots with their roast? Not me!
• This is also equally great when the meat is cooked alone, and it's later served over egg noodles or smashed potatoes. It's really up to your preference here.

This was truly an easy, flavorful recipe. I hope give our Easy Beef Arm Roast recipe a try!