Slow Cooking an Arm Roast Without the Fuss
If you’d like to put in minimal effort and get maximal benefit, putting together a delicious and hearty arm roast meal is a great weekend dinner option. Arm roast, also known as shoulder roast, is a cut of meat that requires slow cooking in order to bring out its robust flavors. To balance out the punchy flavor of the meat and create a meal that will have everyone at the dinner table kvell-ing, pair the arm roast with some fresh herbs and aromatic vegetables.
- 1 (3-pound) beef arm roast
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, cut into thin slivers
- 2 tablespoons minced fresh rosemary
- 1 teaspoon kosher salt
- 2 celery stalks, cut into 1-inch pieces
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 small onion, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- Preheat oven to 450 degrees F.
- In a large Dutch oven, heat olive oil over medium-high heat. Once oil is hot, season arm roast with salt, garlic, and rosemary and brown on all sides, about 7-8 minutes total. Transfer the roast to a plate.
- Add celery, carrots, and onion to the pot and cook until they start to soften, stirring occasionally, about 5 minutes.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.
- Add the broth and stir until combined, scraping up any browned bits from the bottom of the pot. Nestle the arm roast in the middle of the vegetable mixture and bring the mixture to a boil. Cover the pot and carefully transfer the pot to the preheated oven.
- Reduce oven heat to 325 degrees F and continue cooking for 2 1/2 – 3 hours, or until the beef is very tender and easily pulls apart with a fork.
- Remove from oven and let rest for 5 minutes before serving.