Arm Roast

Based on $6.99 per pound

The Cut

An arm roast, also known as an arm chuck roast, is a cut of beef from the shoulder area of the cow, specifically the upper part of the foreleg. It includes a round bone in the center and is typically well-marbled, making it flavorful and ideal for slow cooking methods.

The Preparation:

Before slow cooking, sear the roast on all sides in a hot pan with a bit of oil. This step locks in juices and adds a rich, caramelized flavor to the meat. The arm roast benefits from low and slow cooking methods such as braising, slow roasting, or using a slow cooker. Cook it at a low temperature (around 300°F or 150°C) for several hours

Common Dishes:

The arm roast is often used for pot roasts, Beef Ragu, Barbacoa, Braising, or slow-cooked dishes, where the longer cooking times break down the connective tissues, resulting in tender and juicy meat.

Recommended spices:

Garlic Powder, Onion Powder, Dried Thyme, Smoked Paprika, Dries Rosemary, Parsley, Salted and Pepper