Perfectly Tender and Flavorful Arm Roast Beef Recipe

Welcome to RecipeArt, where delectable aromas and mouthwatering flavors come together to create culinary magic! Today, I am sharing with you an extraordinary arm roast beef recipe. This dish, made from a succulent cut of meat, promises to be the star of your dining table. Tender, juicy, and bursting with savory goodness, arm roast beef is a favorite among meat lovers. Whether you’re hosting a special gathering or simply craving a comforting and hearty meal, this recipe is a must-try. So without any delay, let’s start the journey.

Preparation Time:

Approximately 15 minutes

Cooking Time:

3 to 4 hours

Recipe Yield:

The arm roast beef recipe yields about 6 to 8 servings, depending on portion sizes.

Ingredients for arm roast beef recipe:

IngredientsQuantity
Arm roast beef4-5 pound
Vegetable oil1 tablespoon
Kosher salt1 tablespoon
Freshly ground black pepper1 tablespoon
Garlic powder1 teaspoon
Dried thyme1 teaspoon
Chopped onion1 large
Peeled and chopped carrot2
Chopped celery stalks2
Beef broth1 cup
Red wine (or more beef broth as a non-alcoholic substitute)1/2 cup

Nutritional Information:

NutrientAmount Per Serving
Calories350
Total Fat15g
Saturated Fat5g
Cholesterol120mg
Sodium400mg
Total Carbohydrate2g
Sugars1g
Protein50g

**Please note that these values are approximate and may vary depending on the specific ingredients and cooking methods used. You may visit United States Department of Agriculture (USDA) for the actual value of your ingredient.

Selecting the Perfect Arm Roast Beef

Before we begin with the cooking process, it’s essential to choose the right cut of meat. The arm roast comes from the shoulder region of the cow, which means it has a good amount of marbling and connective tissue, ensuring a succulent and juicy outcome. When shopping for arm roast beef, look for a piece that is well-marbled, with a nice pinkish-red color. Opt for USDA Choice or Prime grades for the best results.

Preparation and Seasoning

  1. Thawing: If your arm roast beef is frozen, make sure to thaw it completely in the refrigerator before cooking. Never thaw meat at room temperature to avoid any risk of bacterial growth.
  2. Seasoning: To enhance the flavors of the meat, create a simple and aromatic seasoning mix. I prefer a combination of kosher salt, freshly ground black pepper, garlic powder, and dried thyme. Generously rub this seasoning mix all over the beef, ensuring an even coating.
Arm Roast Beef Recipe

Searing the Beef

Searing the arm roast beef before slow-cooking is a crucial step to lock in those delightful juices and create a beautiful caramelized crust. Follow these steps for a perfectly seared roast:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Heat the Pan: Place a heavy-bottomed skillet or oven-safe roasting pan over medium-high heat. Add a tablespoon of vegetable oil and let it heat up.
  3. Sear the Beef: Once the pan is hot, carefully place the seasoned arm roast beef in the pan. Sear each side for about 2-3 minutes until you achieve a rich brown crust.
Arm Roast Beef Recipe

Slow Cooking for Tender Perfection

Now that our beef is nicely seared, it’s time to slow-cook it to perfection. The low and slow cooking method breaks down the tough connective tissues, resulting in tender and juicy meat. Here’s how to do it:

  1. Add Aromatics: After searing, remove the beef from the pan and set it aside. In the same pan, add chopped onions, carrots, and celery to create a flavorful base. Sauté them until they soften and release their aroma.
  2. Deglaze the Pan: Pour in beef broth, red wine, or a combination of both to deglaze the pan, scraping off any browned bits. These bits are packed with flavor and will infuse your roast with a rich taste.
  3. Return the Beef: Carefully place the seared arm roast back into the pan, nestled among the vegetables.
  4. Slow Roasting: Cover the pan tightly with a lid or foil and transfer it to the preheated oven. Let the roast cook for about 3 to 4 hours or until the internal temperature reaches 195°F (90°C). The slow and low temperature ensures a tender and melt-in-your-mouth texture.
Arm Roast Beef Recipe

Resting and Serving

Once the arm roast beef reaches the desired doneness, remove it from the oven and let it rest for at least 15-20 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result when sliced.

Carve the roast against the grain into thick, juicy slices and serve it with the deliciously soft and flavorful vegetables. This dish pairs wonderfully with creamy mashed potatoes, roasted vegetables, or a fresh green salad.

Arm Roast Beef Recipe

Conclusion

There you have it, an extraordinary arm roast beef recipe that will have your guests begging for seconds. The combination of tender meat, aromatic seasoning, and slow cooking will make this dish a star at any dinner table. So, roll up your sleeves, grab your apron, and treat yourself and your loved ones to an unforgettable dining experience with this delicious arm roast beef recipe.

Remember, cooking is an art, and this recipe allows you to explore your creativity in the kitchen. Feel free to experiment with different herbs and spices to tailor the flavors to your liking. Happy cooking!

Printable Recipe:

Arm Roast Beef Recipe

Perfectly Tender and Flavorful Arm Roast Beef Recipe

This dish, made from a succulent cut of meat, promises to be the star of your dining table. Tender, juicy, and bursting with savory goodness, arm roast beef is a favorite among meat lovers. Whether you’re hosting a special gathering or simply craving a comforting and hearty meal, this recipe is a must-try.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course, Side Dish
Cuisine American
Servings 8 Servings
Calories 350 kcal

Ingredients
  

  • Arm roast beef 4-5 pound
  • Vegetable oil 1 tablespoon
  • Kosher salt 1 tablespoon
  • Freshly ground black pepper 1 tablespoon
  • Garlic powder 1 teaspoon
  • Dried thyme 1 teaspoon
  • Chopped onion 1 large
  • Peeled and chopped carrot 2
  • Chopped celery stalks 2
  • Beef broth 1 cup
  • Red wine or more beef broth as a non-alcoholic substitute 1/2 cup

Instructions
 

  • Thawing: If your arm roast beef is frozen, make sure to thaw it completely in the refrigerator before cooking. Never thaw meat at room temperature to avoid any risk of bacterial growth.
  • Seasoning: To enhance the flavors of the meat, create a simple and aromatic seasoning mix. I prefer a combination of kosher salt, freshly ground black pepper, garlic powder, and dried thyme. Generously rub this seasoning mix all over the beef, ensuring an even coating.
  • Searing the arm roast beef before slow-cooking is a crucial step to lock in those delightful juices and create a beautiful caramelized crust. Follow these steps for a perfectly seared roast:
  • Heat the Pan: Place a heavy-bottomed skillet or oven-safe roasting pan over medium-high heat. Add a tablespoon of vegetable oil and let it heat up.
  • Sear the Beef: Once the pan is hot, carefully place the seasoned arm roast beef in the pan. Sear each side for about 2-3 minutes until you achieve a rich brown crust.
  • Now that our beef is nicely seared, it’s time to slow-cook it to perfection. The low and slow cooking method breaks down the tough connective tissues, resulting in tender and juicy meat. Here’s how to do it:
  • Add Aromatics: After searing, remove the beef from the pan and set it aside. In the same pan, add chopped onions, carrots, and celery to create a flavorful base. Sauté them until they soften and release their aroma.
  • Deglaze the Pan: Pour in beef broth, red wine, or a combination of both to deglaze the pan, scraping off any browned bits. These bits are packed with flavor and will infuse your roast with a rich taste.
  • Return the Beef: Carefully place the seared arm roast back into the pan, nestled among the vegetables.
  • Slow Roasting: Cover the pan tightly with a lid or foil and transfer it to the preheated oven. Let the roast cook for about 3 to 4 hours or until the internal temperature reaches 195°F (90°C). The slow and low temperature ensures a tender and melt-in-your-mouth texture.
  • Once the arm roast beef reaches the desired doneness, remove it from the oven and let it rest for at least 15-20 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result when sliced.
  • Carve the roast against the grain into thick, juicy slices and serve it with the deliciously soft and flavorful vegetables. This dish pairs wonderfully with creamy mashed potatoes, roasted vegetables, or a fresh green salad.
Keyword Arm Roast Beef Recipe

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Frequently Asked Questions (FAQ):

Can I use a different cut of beef for this recipe?

While the arm roast beef is ideal for its marbling and tenderness, you can use other cuts like chuck roast or bottom round roast. However, keep in mind that different cuts may require adjustments in cooking times and results may vary.

Can I marinate the beef before cooking?

Marinating the arm roast beef is optional, as the slow cooking process allows the flavors to develop beautifully. However, if you prefer a more pronounced flavor, you can marinate the beef in your favorite marinade overnight before searing and slow cooking.

What can I use as a non-alcoholic substitute for red wine?

If you prefer not to use alcohol, you can substitute red wine with beef broth, a combination of beef broth and grape juice, or simply more beef broth. This will still impart a rich and savory taste to the dish.

Can I cook the arm roast beef in a slow cooker instead of the oven?

Absolutely! If you prefer using a slow cooker, you can follow the same steps for searing the beef on the stovetop and then transfer everything, including the vegetables and liquids, to the slow cooker. Cook on low heat for 6-8 hours or until the beef is tender.

How do I know when the arm roast beef is done cooking?

The best way to determine if the roast is done is by using a meat thermometer. The internal temperature should reach around 195°F (90°C) for optimal tenderness. Additionally, the meat should easily shred or be fork-tender when done.

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