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Arm Roast Recipe

Arm Roast Recipe

Olivia Brooks
This easy arm roast recipe combines beef, potatoes, carrots, garlic, and broth into a rich, comforting dish that’s perfect for weeknight dinners or weekends.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 420 kcal

Equipment

  • Large Dutch oven or heavy-bottom pot
  • Tongs
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons.
  • Wooden spoon or spatula
  • Lid for the pot
  • Stove or oven

Ingredients
  

  • 2 to 2.5 lbs beef arm roast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 large onion sliced
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 carrots cut into chunks
  • 2 potatoes cut into chunks
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf

Instructions
 

Step 1: Prepare the Roast

  • Pat the roast dry using paper towels. This helps it sear properly. Season generously with salt, pepper, garlic powder, and onion powder.

Step 2: Sear the Meat

  • Heat olive oil in a Dutch oven over medium-high heat. Carefully place the roast in the pot and sear on all sides until a deep brown crust forms.
  • Don’t rush this step—it’s where a lot of the flavor begins.

Step 3: Sauté Aromatics

  • Remove the roast and set it aside. In the same pot, add sliced onions and cook until soft and slightly golden. Add minced garlic and cook for another minute.

Step 4: Build the Flavor Base

  • Stir in the tomato paste and let it cook for a minute. Then pour in the beef broth, scraping up the browned bits from the bottom of the pot.
  • Those bits? Pure flavor.

Step 5: Combine Everything

  • Return the roast to the pot. Add carrots, potatoes, thyme, rosemary, and bay leaf.

Step 6: Slow Cook

  • Cover and cook on low heat for about 3 hours, or until the meat is fork-tender and easily pulls apart.
  • Alternatively, transfer the pot to the oven at 160°C (325°F) and cook for the same amount of time.

Step 7: Rest and Serve

  • Remove the roast and let it rest for 10 minutes before slicing or shredding. Serve with vegetables and spoon the rich gravy over the top.

Notes

  • Always sear the meat properly
  • Don’t overcrowd the pot
  • Keep the heat low and steady
  • Taste the broth halfway through cooking
  • Let the roast rest before slicing
Keyword Arm Roast Recipe