Arm Roast Recipe: An arm roast, a comforting and hearty dish, is a staple in many households for its rich flavors and satisfying nature. This cut of beef, taken from the shoulder, is known for its marbling of fat which, when cooked slowly, renders down to create a tender, fall-apart piece of meat that’s full of depth and character. Perfect for a family dinner, the arm roast can be prepared in various ways, but it shines when braised or slow-cooked, allowing the robust flavors to develop fully.

What Are Arm Roasts?

Arm roasts come from the beef shoulder, specifically the upper portion of the chuck where the shoulder extends into the arm, hence the name. It’s a relatively tough cut of meat with a good amount of connective tissue, which means it’s ideal for recipes that involve a long, slow cooking process. This method allows the tissues to break down, resulting in meat that’s so tender you can cut it with a fork. It’s a versatile cut that can be used for pot roasts, and stews, and can even be sliced into steaks for grilling when tenderized.

History of Arm Roast Recipe

The tradition of slow-cooking tough cuts of meat dates back centuries and spans across many cultures. In America, the arm roast is part of the culinary tradition that includes pot roasts and other braised beef dishes. The method of slow-cooking meat in moist heat, often with vegetables and herbs, was brought to New England by French immigrants. This technique, known as à l’étouffée, was adapted over time, incorporating influences from German, Jewish, and other immigrant cuisines.

The arm roast, as we know it today, is a testament to the ingenuity of home cooks who made the most of the cuts of meat they had available. It’s a dish that has stood the test of time, evolving from a necessity to a beloved comfort food that brings families together around the dining table.

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How To Make Juicy Arm Roast

Equipment

Measuring spoons and cups
Frying pan or skillet
Chopping board
Knife
Stove
Oven
Cast iron pot

Ingredients

For searing:

½ tsp. Cooking oil

For braising:

2 medium-sized Carrots, chopped into circles
12 Shallots, peeled
3 medium-sized Potatoes, cut into large circles
4 cloves Garlic, peeled and halved
2 cups Beef broth
½ tsp. Salt
½ tsp. Ground black pepper
1 tsp. Dried thyme
½ tsp. Dried rosemary
½ tsp. Dried oregano
2 whole Dried bay leaves
1 tbsp. Olive oil
3 pounds Chuck roast (arm roast), trimmed, bone removed, cut into large chunks

Cooking Instructions

Preheat the oven to 350°F (175°C).
Heat a skillet or frying pan on medium-high. Add cooking oil, and once hot, sear the arm roast on each side for about 2-3 minutes until browned.
In a cast iron pot, lay the vegetables at the bottom. Place the seared arm roast on top of the vegetables.
Pour in the beef broth and sprinkle the salt, pepper, thyme, rosemary, oregano, and bay leaves. Drizzle with olive oil.
Cover the pot with a lid and bake in the oven on the center rack for about 4 hours. Check for doneness after 3 ½ hours, every 10 minutes.
Once cooked, remove it from the oven and let it rest for about 30 minutes before slicing.
Serve the arm roast with the vegetables and broth.

Special Note

If you prefer, you can cook the arm roast in a slow cooker for 4 ½-5 hours, checking for doneness after 4 hours.
Substitutions include using regular salt instead of rock salt for searing, onions in place of shallots, and vegetable oil as an alternative to olive oil.

Summary

The Arm Roast, originating from the shoulder area of the cow, is known for its rich flavor and tenderness when cooked properly. The key to a perfect arm roast is slow cooking, which allows the tough muscle fibers to break down, resulting in a tender and juicy dish. This recipe is straightforward, requiring simple ingredients and a bit of patience. It’s an ideal meal for a cozy dinner with family and friends, ensuring a hearty and satisfying experience.

Estimated Cooking and Preparing Time

Preparation Time: 20 minutes
Cooking Time: 4 hours
Total Time: 4 hours 20 minutes

Estimated Nutrition List (per serving)

Serving Size: 1 slice (approximately 200g)
Calories: 300 kcal
Carbohydrates: 5 g
Protein: 28 g
Fat: 20 g
- Saturated Fat: 9 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 9 g
Trans Fat: 0 g
Cholesterol: 100 mg
Sodium: 500 mg
Potassium: 400 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 2500 IU
Vitamin C: 8 mg
Calcium: 20 mg
Iron: 3 mg

Tips to make the Arm Roast recipe more delicious

Sear the Roast: Before slow cooking, sear the arm roast on all sides in a hot pan with a bit of oil. This creates a caramelized crust that adds depth to the flavor of the meat.
Use Fresh Herbs: Incorporate fresh herbs like thyme, rosemary, and oregano for a more vibrant flavor profile. Fresh herbs can make a significant difference in the overall taste compared to dried ones.
Cook Low and Slow: To achieve the perfect tenderness, cook the arm roast at a low temperature for several hours. This allows the connective tissues to break down, resulting in a more tender and juicy roast.
Vegetable Bed: Place the roast on a bed of aromatic vegetables like carrots, onions, and celery. These vegetables will not only add flavor to the meat but will also enrich the broth that can be used as a gravy.
Let it Rest: After cooking, let the roast rest for at least 15-30 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring that every slice is moist and flavorful.

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Conclusion:

For a conclusion on the Arm Roast recipe, it’s a hearty and comforting dish that’s perfect for family dinners or special occasions. With the right preparation and patience, you can transform this tough cut of meat into a tender, flavorful roast that falls apart with a fork. Remember to sear the meat, use fresh ingredients, cook it slowly, and let it rest to achieve the best results. Enjoy the process and the delicious meal that follows!