Just imagine coming home to the rich, savory aroma of a perfectly cooked arm roast filling your kitchen. This collection of 18 tender recipes is your ticket to effortless comfort food that practically cooks itself. From classic pot roasts to creative new twists, these slow-cooked wonders promise fall-apart tenderness and deep, satisfying flavors. Let’s dive in and find your next favorite cozy meal!
Red Wine Braised Arm Roast with Vegetables
Ditch the fussy holiday meals—this hearty red wine braised arm roast with vegetables delivers deep flavor with minimal effort. It’s a one-pot wonder that transforms a tough cut into tender, succulent meat, perfect for a cozy winter dinner. The rich, savory sauce and caramelized vegetables make it a complete, satisfying meal.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3.5 pounds beef arm roast, patted dry with paper towels
– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, roughly chopped
– 4 cloves garlic, minced
– 3 large carrots, peeled and cut into 2-inch chunks
– 3 stalks celery, cut into 2-inch pieces
– 1 cup dry red wine, such as Cabernet Sauvignon
– 2 cups beef broth, low-sodium
– 2 tablespoons tomato paste
– 2 sprigs fresh rosemary
– 3 sprigs fresh thyme
– 2 bay leaves
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 tablespoon all-purpose flour
Instructions
1. Preheat your oven to 325°F.
2. Season the 3.5 pounds beef arm roast all over with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
3. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the beef arm roast for 4-5 minutes per side until deeply browned, then transfer to a plate. Tip: Don’t crowd the pot—this ensures a good crust.
5. Add the roughly chopped large yellow onion to the pot and cook for 5 minutes until softened.
6. Stir in the 4 minced garlic cloves and cook for 1 minute until fragrant.
7. Add the 2 tablespoons tomato paste and cook for 2 minutes, stirring constantly.
8. Sprinkle 1 tablespoon all-purpose flour over the mixture and cook for 1 minute to remove the raw taste.
9. Pour in 1 cup dry red wine, scraping up any browned bits from the bottom of the pot.
10. Let the wine simmer for 3 minutes to reduce slightly.
11. Add 2 cups low-sodium beef broth, 2 sprigs fresh rosemary, 3 sprigs fresh thyme, and 2 bay leaves.
12. Return the seared beef arm roast and any accumulated juices to the pot.
13. Bring the liquid to a gentle simmer, then cover the Dutch oven with a tight-fitting lid.
14. Transfer the pot to the preheated 325°F oven and braise for 2 hours. Tip: Braising low and slow breaks down the connective tissue for tender meat.
15. Remove the pot from the oven and add the 3 peeled, chunked large carrots and 3 cut celery stalks.
16. Cover and return to the oven for 1 more hour until the vegetables are tender and the beef shreds easily with a fork.
17. Carefully remove the beef arm roast to a cutting board and let it rest for 10 minutes. Tip: Resting allows the juices to redistribute.
18. While the beef rests, skim any excess fat from the surface of the braising liquid with a spoon.
19. Discard the rosemary sprigs, thyme sprigs, and bay leaves from the pot.
20. Shred or slice the beef arm roast against the grain.
21. Serve the beef and vegetables with the reduced braising liquid spooned over the top.
Perfectly tender, the beef falls apart with a gentle pull of a fork, infused with the deep, savory notes of red wine and herbs. The vegetables soak up the rich, glossy sauce, adding a sweet, caramelized contrast. For a creative twist, serve it over creamy mashed potatoes or with a crusty baguette to soak up every last drop of the flavorful jus.
Texas-Style Smoked Arm Roast
Zesty and robust, this Texas-Style Smoked Arm Roast delivers deep, smoky flavor with a tender, pull-apart texture. It’s a straightforward, low-and-slow barbecue classic perfect for feeding a crowd. Get your smoker ready for a rewarding cook.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 480 minutes
Ingredients
– 1 (5-pound) well-marbled beef arm roast
– 2 tablespoons coarse kosher salt
– 1 tablespoon coarsely ground black pepper
– 1 tablespoon garlic powder
– 1 tablespoon smoked paprika
– 1/4 cup robust yellow mustard
– 2 cups hickory wood chunks
– 1/2 cup rich beef broth
Instructions
1. Pat the 5-pound well-marbled beef arm roast completely dry with paper towels.
2. In a small bowl, combine 2 tablespoons coarse kosher salt, 1 tablespoon coarsely ground black pepper, 1 tablespoon garlic powder, and 1 tablespoon smoked paprika to make the rub.
3. Coat the entire surface of the roast evenly with 1/4 cup robust yellow mustard to help the rub adhere.
4. Sprinkle the spice rub generously over all sides of the mustard-coated roast, pressing it into the meat.
5. Let the seasoned roast rest at room temperature for 30 minutes to allow the flavors to penetrate.
6. Preheat your smoker to a steady 225°F using indirect heat.
7. Add 2 cups of hickory wood chunks to the smoker’s firebox or chip tray for smoke.
8. Place the seasoned arm roast directly on the smoker grate, fat-side up.
9. Insert a meat probe thermometer into the thickest part of the roast, avoiding fat or bone.
10. Smoke the roast at 225°F, maintaining a thin blue smoke, for approximately 8 hours or until the internal temperature reaches 195°F.
11. Spritz the roast with 1/2 cup rich beef broth every 2 hours to keep the surface moist and enhance bark formation.
12. Once the internal temperature hits 195°F, carefully remove the roast from the smoker.
13. Wrap the roast tightly in butcher paper or aluminum foil to rest.
14. Let the wrapped roast rest for 1 hour in a warm spot to allow juices to redistribute.
15. Unwrap the roast and use two forks to shred the meat against the grain into large, tender pieces.
Melt-in-your-mouth tender, the shredded beef boasts a perfect bark with a smoky, peppery crust. Serve it piled high on soft buns with tangy pickles and onions, or alongside creamy coleslaw for a classic Texas barbecue plate.
Arm Roast Pot Roast with Carrots and Potatoes
Braising transforms a tough arm roast into fork-tender perfection. This classic pot roast simmers low and slow with hearty carrots and potatoes for a comforting, one-pot meal. It’s the ultimate hands-off dinner for chilly evenings.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 1 (3-4 lb) well-marbled arm roast
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, roughly chopped
– 4 cloves fresh garlic, minced
– 2 cups robust beef broth
– 1 cup dry red wine
– 2 tbsp Worcestershire sauce
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
– 1 lb baby carrots, peeled
– 1.5 lbs Yukon Gold potatoes, quartered
– Kosher salt and coarsely ground black pepper
Instructions
1. Pat the arm roast completely dry with paper towels. Season generously on all sides with kosher salt and coarsely ground black pepper.
2. Heat the rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the roast for 4-5 minutes per side until a deep brown crust forms. Tip: Don’t move the meat while searing to ensure proper browning.
4. Transfer the seared roast to a plate. Reduce heat to medium.
5. Add the roughly chopped yellow onion to the pot. Cook for 5 minutes, stirring occasionally, until softened.
6. Add the minced fresh garlic and cook for 1 minute until fragrant.
7. Pour in the dry red wine, scraping the bottom of the pot to release all the browned bits.
8. Simmer the wine for 2 minutes to reduce slightly.
9. Stir in the robust beef broth, Worcestershire sauce, fresh rosemary, and fresh thyme leaves.
10. Return the seared roast and any accumulated juices to the pot. The liquid should come about halfway up the sides of the meat.
11. Bring the liquid to a gentle simmer, then cover the pot tightly with a lid.
12. Transfer the pot to a preheated 325°F oven. Braise for 2 hours.
13. Carefully remove the pot from the oven. Tip: The meat should be starting to become tender but not yet falling apart.
14. Add the peeled baby carrots and quartered Yukon Gold potatoes to the pot, nestling them around the roast.
15. Cover and return to the 325°F oven. Braise for 1 additional hour.
16. Remove the pot from the oven. Tip: The roast is done when it shreds easily with a fork.
17. Transfer the roast, carrots, and potatoes to a serving platter. Tent loosely with foil.
18. Skim excess fat from the surface of the cooking liquid in the pot.
19. Bring the liquid to a boil over medium-high heat. Simmer for 8-10 minutes until reduced by about one-third and slightly thickened.
20. Slice or shred the roast. Serve immediately with the vegetables and reduced sauce.
Enjoy the fall-apart tender meat infused with aromatic herbs and wine. The potatoes soak up the savory juices, while the carrots retain a slight sweetness. Elevate leftovers by shredding the meat for hearty sandwiches the next day.
Balsamic Glazed Arm Roast
Tender arm roast transforms into a showstopper with a sticky-sweet balsamic glaze. This simple method yields juicy, pull-apart meat with minimal effort. Perfect for a cozy Sunday dinner or a holiday centerpiece.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 1 (4-pound) well-marbled arm roast
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– 1 teaspoon coarsely ground black pepper
– 1 cup bold, aged balsamic vinegar
– 1/2 cup pure maple syrup
– 4 cloves fresh garlic, minced
– 2 sprigs fragrant fresh rosemary
– 1 cup low-sodium beef broth
Instructions
1. Preheat your oven to 325°F.
2. Pat the well-marbled arm roast completely dry with paper towels.
3. Rub the roast all over with the rich extra virgin olive oil.
4. Season the roast generously on all sides with the coarse kosher salt and coarsely ground black pepper.
5. Heat a large, heavy-bottomed Dutch oven over medium-high heat for 2 minutes.
6. Sear the seasoned roast for 4-5 minutes per side until a deep brown crust forms. Tip: Do not move the roast while searing to ensure proper browning.
7. Remove the seared roast from the Dutch oven and set it aside on a plate.
8. Reduce the heat to medium and add the bold, aged balsamic vinegar to the pot to deglaze, scraping up any browned bits with a wooden spoon.
9. Stir in the pure maple syrup and minced fresh garlic, cooking for 1 minute until fragrant.
10. Return the seared roast to the Dutch oven, nestling it into the glaze.
11. Tuck the fragrant fresh rosemary sprigs around the roast.
12. Pour the low-sodium beef broth into the pot around the roast, not over it.
13. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
14. Braise the roast for 3 hours, basting it with the pot juices every 45 minutes. Tip: Keep the lid on to retain moisture and ensure tender results.
15. After 3 hours, remove the lid and increase the oven temperature to 400°F.
16. Continue cooking the uncovered roast for 25-30 minutes, basting every 10 minutes, until the glaze is thick and sticky. Tip: The roast is done when it shreds easily with a fork.
17. Remove the pot from the oven and let the roast rest, covered loosely with foil, for 15 minutes.
18. Discard the rosemary sprigs and skim any excess fat from the surface of the glaze.
19. Slice or shred the roast against the grain and serve with the reduced glaze spooned over the top.
Outrageously tender meat pulls apart with minimal effort, coated in a glossy, sweet-tart glaze. The deep balsamic flavor perfectly balances the rich, savory beef. Serve it shredded over creamy polenta or sliced alongside roasted root vegetables for a complete meal.
Arm Roast with Onion Gravy
Kick off your holiday feast with this comforting classic. Arm roast transforms into tender perfection when slow-cooked with savory onion gravy. It’s a hearty centerpiece that requires minimal fuss for maximum flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 lb well-marbled arm roast
– 2 tbsp high-smoke-point avocado oil
– 2 large yellow onions, thinly sliced
– 4 cloves fresh garlic, minced
– 2 cups rich beef broth
– 1 tbsp Worcestershire sauce
– 2 tbsp all-purpose flour
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper
– 2 sprigs fresh thyme
Instructions
1. Preheat your oven to 325°F.
2. Pat the 3 lb well-marbled arm roast completely dry with paper towels.
3. Season all sides of the roast evenly with 1 tsp coarse kosher salt and ½ tsp freshly cracked black pepper.
4. Heat 2 tbsp high-smoke-point avocado oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the roast for 4-5 minutes per side until a deep brown crust forms. Tip: Don’t move the roast while searing to ensure proper browning.
6. Transfer the seared roast to a plate.
7. Add 2 large thinly sliced yellow onions to the Dutch oven, scraping up any browned bits from the bottom.
8. Cook the onions for 8-10 minutes, stirring occasionally, until softened and golden brown.
9. Add 4 cloves minced fresh garlic and cook for 1 minute until fragrant.
10. Sprinkle 2 tbsp all-purpose flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste.
11. Gradually whisk in 2 cups rich beef broth and 1 tbsp Worcestershire sauce until smooth.
12. Return the seared roast and any accumulated juices to the Dutch oven, nestling it into the gravy.
13. Add 2 sprigs fresh thyme on top of the roast.
14. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated 325°F oven.
15. Braise for 3 hours, or until the roast is fork-tender. Tip: Check at the 2.5-hour mark; the meat should pull apart easily with a fork.
16. Remove the Dutch oven from the oven and transfer the roast to a cutting board. Tent it loosely with foil.
17. Skim any excess fat from the surface of the gravy in the Dutch oven. Tip: For a thicker gravy, simmer it uncovered on the stovetop for 5-10 minutes until it coats the back of a spoon.
18. Slice the roast against the grain and serve it smothered with the onion gravy.
Achieving fall-apart tenderness, the roast contrasts beautifully with the rich, savory gravy. Serve it over creamy mashed potatoes or with crusty bread to soak up every last drop. Leftovers make incredible sandwiches the next day.
Crockpot Arm Roast with Mushrooms
Gather around for a comforting, no-fuss dinner that practically cooks itself. This Crockpot arm roast transforms tough cuts into fork-tender perfection, while earthy mushrooms create a rich, savory gravy. It’s the ultimate set-it-and-forget-it meal for busy weeknights.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 (3-4 pound) beef arm roast
– 1 tablespoon high-smoke-point avocado oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 pound cremini mushrooms, sliced
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1 cup robust beef broth
– 2 tablespoons Worcestershire sauce
– 1 tablespoon tomato paste
– 2 sprigs fresh thyme
– 1 tablespoon cornstarch
– 2 tablespoons cold water
Instructions
1. Pat the 3-4 pound beef arm roast completely dry with paper towels.
2. Season all sides of the roast generously with 1 teaspoon coarse kosher salt and ½ teaspoon freshly cracked black pepper.
3. Heat 1 tablespoon high-smoke-point avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the seasoned roast for 4-5 minutes per side until a deep brown crust forms. Tip: Don’t move the roast while searing to ensure proper browning.
5. Transfer the seared roast to the bowl of a 6-quart slow cooker.
6. In the same skillet, add 1 pound sliced cremini mushrooms and 1 large thinly sliced yellow onion.
7. Sauté for 6-8 minutes until the vegetables soften and release their juices.
8. Add 4 cloves minced garlic and cook for 1 more minute until fragrant.
9. Stir in 1 cup robust beef broth, 2 tablespoons Worcestershire sauce, and 1 tablespoon tomato paste, scraping up any browned bits from the skillet bottom.
10. Pour the vegetable and broth mixture over the roast in the slow cooker.
11. Add 2 sprigs fresh thyme to the slow cooker.
12. Cover and cook on LOW for 8 hours until the meat is extremely tender and pulls apart easily with a fork.
13. Carefully transfer the cooked roast to a cutting board and tent loosely with foil.
14. Skim excess fat from the surface of the cooking liquid in the slow cooker.
15. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth to create a slurry. Tip: Always use cold liquid for a slurry to prevent lumps.
16. Stir the cornstarch slurry into the hot cooking liquid in the slow cooker.
17. Cover and cook on HIGH for 15-20 minutes until the gravy thickens noticeably. Tip: For a richer gravy, let it reduce uncovered for the final 5 minutes.
18. Shred or slice the rested roast against the grain.
19. Return the meat to the slow cooker, stirring to coat in the thickened mushroom gravy.
Vividly tender meat melts in your mouth, contrasted by the hearty, earthy mushrooms in a deeply savory gravy. Serve it over creamy mashed potatoes or buttered egg noodles to soak up every drop, or pile it high on crusty rolls for a decadent sandwich.
Arm Roast Ragu Pasta Sauce
Just imagine tender, slow-cooked beef shredding into a rich tomato sauce that clings perfectly to pasta. This arm roast ragu transforms a humble cut into a luxurious meal with minimal effort. Your kitchen will smell incredible for hours.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 pounds bone-in arm roast
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 cup dry red wine, such as Cabernet Sauvignon
– 28 ounces canned crushed San Marzano tomatoes
– 2 cups homemade beef broth or high-quality store-bought broth
– 2 sprigs fresh rosemary
– 2 sprigs fresh thyme
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– 1 pound dried rigatoni pasta
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup chopped fresh Italian parsley
Instructions
1. Pat the 3 pounds bone-in arm roast completely dry with paper towels to ensure proper browning.
2. Heat 2 tablespoons rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the arm roast on all sides until deeply browned, about 4-5 minutes per side, then transfer to a plate.
4. Add 1 large yellow onion, finely diced, to the pot and cook until translucent, about 5 minutes, scraping up any browned bits from the bottom.
5. Stir in 3 cloves fresh garlic, minced, and cook until fragrant, about 30 seconds.
6. Pour in 1 cup dry red wine, scraping the bottom thoroughly to deglaze, and simmer until reduced by half, about 3 minutes.
7. Add 28 ounces canned crushed San Marzano tomatoes, 2 cups homemade beef broth, 2 sprigs fresh rosemary, 2 sprigs fresh thyme, 1 teaspoon coarse sea salt, and ½ teaspoon freshly cracked black pepper.
8. Return the seared arm roast to the pot, nestling it into the liquid.
9. Bring to a simmer, then reduce heat to low, cover, and cook for 3 hours until the meat is fork-tender and easily shreds.
10. Remove the arm roast to a cutting board, discard the bones and herb sprigs, then shred the meat using two forks.
11. Return the shredded meat to the sauce and simmer uncovered for 15 minutes to thicken slightly.
12. While the sauce simmers, cook 1 pound dried rigatoni pasta in a large pot of generously salted boiling water until al dente, about 11 minutes, then drain.
13. Toss the cooked pasta directly with the hot ragu sauce in the Dutch oven until thoroughly coated.
14. Divide among bowls and top each serving with ½ cup freshly grated Parmigiano-Reggiano cheese and ¼ cup chopped fresh Italian parsley.
Perfectly tender beef melts into the robust tomato sauce, creating a texture that’s both hearty and velvety. Pair this ragu with crusty bread to soak up every last drop, or try it over creamy polenta for a comforting twist. The deep, savory flavors develop even more when reheated the next day.
Spice-Rubbed Roasted Arm Roast
Ready for a show-stopping centerpiece that’s surprisingly simple? This spice-rubbed arm roast transforms into a deeply flavorful, tender feast with minimal hands-on effort. Let the oven do the work while you reap the rewards.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 1 (4-pound) well-marbled arm roast
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon coarse kosher salt
– 2 teaspoons freshly cracked black pepper
– 1 tablespoon aromatic smoked paprika
– 2 teaspoons earthy ground cumin
– 1 teaspoon warm ground coriander
– 1 teaspoon fragrant garlic powder
– 1 teaspoon sweet onion powder
– 1/2 teaspoon fiery cayenne pepper
– 4 large, sturdy carrots, peeled and cut into 2-inch chunks
– 1 large yellow onion, roughly chopped
– 2 cups robust beef broth
Instructions
1. Preheat your oven to 325°F.
2. Pat the 4-pound arm roast completely dry with paper towels.
3. Drizzle the rich extra virgin olive oil all over the roast, rubbing to coat.
4. In a small bowl, combine the coarse kosher salt, freshly cracked black pepper, aromatic smoked paprika, earthy ground cumin, warm ground coriander, fragrant garlic powder, sweet onion powder, and fiery cayenne pepper.
5. Rub the spice mixture evenly over the entire surface of the roast, pressing to adhere.
6. Place the sturdy carrot chunks and roughly chopped yellow onion in the bottom of a large Dutch oven or roasting pan.
7. Set the spice-rubbed roast on top of the vegetables, fat-side up.
8. Pour the robust beef broth into the pan around the roast, avoiding washing off the spice rub.
9. Cover the pan tightly with a lid or foil and roast in the preheated 325°F oven for 3 hours.
10. Remove the lid or foil and continue roasting, uncovered, for 30 more minutes to brown the exterior.
11. Insert an instant-read thermometer into the thickest part of the roast; it should read 195-205°F for pull-apart tenderness.
12. Carefully transfer the roast to a cutting board, tent loosely with foil, and let it rest for 25 minutes.
13. While the roast rests, use a slotted spoon to remove the carrots and onion to a serving dish.
14. Skim excess fat from the pan juices, then simmer the juices on the stovetop for 5 minutes to reduce slightly into a sauce.
15. Slice or shred the rested roast against the grain and serve with the vegetables and pan sauce.
Caramelized edges give way to incredibly tender, juicy meat that shreds easily with a fork. The deep, smoky spice rub creates a flavorful bark that contrasts beautifully with the rich, savory pan sauce. Serve it piled high on toasted buns for sandwiches or alongside creamy mashed potatoes to soak up every last drop.
Arm Roast Stew with Herbed Dumplings
Brace yourself for a hearty winter classic that transforms a tough cut into tender perfection. This arm roast stew simmers low and slow, then gets crowned with fluffy herbed dumplings for a complete one-pot meal. It’s the ultimate comfort food project for a chilly day.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 3 pounds well-marbled arm roast, cut into 1-inch cubes
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups robust beef broth
– 1 cup dry red wine
– 3 large carrots, peeled and sliced into 1/2-inch rounds
– 3 stalks celery, sliced
– 1 pound baby potatoes, halved
– 2 tablespoons tomato paste
– 2 teaspoons fresh thyme leaves
– 1 teaspoon finely ground black pepper
– 1 teaspoon kosher salt
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon kosher salt
– 1/2 cup whole milk
– 1 large farm-fresh egg
– 2 tablespoons unsalted butter, melted
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Pat the arm roast cubes completely dry with paper towels. 2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. 3. Sear the beef cubes in a single layer, working in batches, until deeply browned on all sides, about 3-4 minutes per batch. 4. Transfer all seared beef to a plate. 5. Add the diced onion to the pot and cook, stirring, until softened, about 5 minutes. 6. Stir in the minced garlic and cook for 1 minute until fragrant. 7. Pour in the red wine to deglaze, scraping up all the browned bits from the bottom of the pot. 8. Simmer the wine for 2 minutes to reduce slightly. 9. Return the seared beef and any accumulated juices to the pot. 10. Add the beef broth, tomato paste, thyme, black pepper, and 1 teaspoon of salt. 11. Bring the stew to a gentle boil, then immediately reduce the heat to low. 12. Cover the pot and simmer for 1 hour and 30 minutes. 13. Add the carrots, celery, and potatoes to the stew. 14. Cover and continue simmering for 30 more minutes, or until the vegetables are tender. 15. While the stew simmers, make the dumpling dough. In a medium bowl, whisk together the flour, baking powder, baking soda, and 1/2 teaspoon salt. 16. In a separate small bowl, whisk the milk, egg, and melted butter until combined. 17. Pour the wet ingredients into the dry ingredients and stir with a fork just until a shaggy dough forms. 18. Fold in the chopped parsley. 19. After the vegetables are tender, drop heaping tablespoons of the dumpling dough directly onto the surface of the simmering stew, spacing them about 1 inch apart. 20. Cover the pot tightly and simmer for 15 minutes. Do not lift the lid during this time to ensure the dumplings steam properly. 21. After 15 minutes, check that a toothpick inserted into a dumpling comes out clean. 22. Serve immediately. Stew thickens beautifully as it rests. Serve this stew in deep bowls to showcase the tender beef and vegetables swimming in a rich, glossy gravy. The herbed dumplings are impossibly light and fluffy, soaking up the savory broth for the perfect bite.
Beer-Braised Arm Roast with Root Vegetables
Kick off your weekend with this hearty, one-pot wonder that transforms a tough cut into tender perfection. Beer-braising melds flavors while root vegetables soak up the rich broth. It’s the ultimate comfort meal for chilly evenings.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3.5 lb beef arm roast
– 2 tbsp coarse kosher salt
– 1 tbsp freshly cracked black pepper
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, roughly chopped
– 4 cloves garlic, smashed
– 12 oz dark ale or stout
– 2 cups rich beef broth
– 2 tbsp Worcestershire sauce
– 2 sprigs fresh rosemary
– 3 sprigs fresh thyme
– 2 bay leaves
– 1 lb carrots, peeled and cut into 2-inch chunks
– 1 lb parsnips, peeled and cut into 2-inch chunks
– 1 lb Yukon Gold potatoes, quartered
Instructions
1. Pat the 3.5 lb beef arm roast completely dry with paper towels.
2. Season all sides generously with 2 tbsp coarse kosher salt and 1 tbsp freshly cracked black pepper.
3. Heat 2 tbsp rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the roast for 4-5 minutes per side until deeply browned, developing a flavorful crust.
5. Transfer the seared roast to a plate and reduce heat to medium.
6. Add 1 large roughly chopped yellow onion to the pot and cook for 5 minutes until softened.
7. Add 4 smashed garlic cloves and cook for 1 minute until fragrant.
8. Pour in 12 oz dark ale or stout, scraping the bottom to release browned bits—this builds depth.
9. Add 2 cups rich beef broth and 2 tbsp Worcestershire sauce, then bring to a simmer.
10. Return the seared roast to the pot along with any accumulated juices.
11. Add 2 sprigs fresh rosemary, 3 sprigs fresh thyme, and 2 bay leaves to the liquid.
12. Cover the pot and transfer to a preheated 325°F oven for 2 hours.
13. Remove the pot from the oven and add 1 lb carrot chunks, 1 lb parsnip chunks, and 1 lb quartered Yukon Gold potatoes around the roast.
14. Return to the oven, uncovered, for 1 more hour until vegetables are fork-tender and meat shreds easily.
15. Discard the herb sprigs and bay leaves before serving.
Expect fall-apart tender meat infused with malty beer notes and savory herbs. The root vegetables become sweet and creamy while absorbing the rich braising liquid. Serve over creamy polenta or with crusty bread to soak up every last drop of the flavorful jus.
Arm Roast Tacos with Avocado Salsa
Savor tender, slow-cooked beef in these satisfying arm roast tacos. They’re perfect for a casual dinner or weekend gathering, topped with a bright avocado salsa. You’ll love the rich flavors and minimal hands-on time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours 15 minutes
Ingredients
– 3 lb well-marbled arm roast
– 1 tbsp coarse kosher salt
– 2 tsp freshly ground black pepper
– 2 tbsp high-smoke-point avocado oil
– 1 large yellow onion, thinly sliced
– 4 cloves fresh garlic, minced
– 2 cups rich beef broth
– 2 tbsp tangy lime juice
– 1 tsp earthy ground cumin
– 12 warm corn tortillas
– 2 ripe Hass avocados, diced
– 1/2 cup finely chopped fresh cilantro
– 1/4 cup finely diced red onion
– 1 jalapeño, seeds removed and finely diced
– 3 tbsp fresh lime juice
– 1/4 tsp fine sea salt
Instructions
1. Pat the 3 lb well-marbled arm roast completely dry with paper towels.
2. Rub the roast all over with 1 tbsp coarse kosher salt and 2 tsp freshly ground black pepper.
3. Heat 2 tbsp high-smoke-point avocado oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Sear the roast for 4-5 minutes per side until a deep brown crust forms.
5. Remove the roast and set aside on a plate.
6. Add 1 large thinly sliced yellow onion to the pot and cook for 5 minutes until softened.
7. Add 4 cloves minced fresh garlic and cook for 1 minute until fragrant.
8. Pour in 2 cups rich beef broth, 2 tbsp tangy lime juice, and 1 tsp earthy ground cumin, scraping up any browned bits from the bottom.
9. Return the seared roast to the pot, ensuring it’s mostly submerged in liquid.
10. Bring the liquid to a simmer, then reduce heat to low, cover, and cook for 3 hours until the beef shreds easily with a fork.
11. While the roast cooks, make the salsa: in a medium bowl, combine 2 diced ripe Hass avocados, 1/2 cup finely chopped fresh cilantro, 1/4 cup finely diced red onion, 1 finely diced jalapeño, 3 tbsp fresh lime juice, and 1/4 tsp fine sea salt.
12. Gently fold the salsa ingredients together until just combined, then refrigerate until ready to use.
13. When the roast is done, transfer it to a cutting board and use two forks to shred all the meat, discarding any large fat pieces.
14. Warm 12 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
15. Assemble tacos by placing shredded beef on each warm tortilla and topping generously with the chilled avocado salsa.
Melt-in-your-mouth beef contrasts with the creamy, zesty salsa for a perfect texture balance. For a fun twist, serve the shredded beef over crispy tostada shells or alongside cilantro-lime rice. The rich, savory juices from the roast make every bite deeply satisfying.
Arm Roast Sandwiches with Horseradish Aioli
Whip up these hearty sandwiches for a satisfying meal that transforms affordable arm roast into tender, flavorful perfection. The zesty horseradish aioli cuts through the richness, creating a balanced bite that’s both comforting and impressive. This recipe delivers maximum flavor with minimal fuss, making it ideal for weeknight dinners or casual gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 lb beef arm roast
– 2 tbsp coarse kosher salt
– 1 tbsp freshly cracked black pepper
– 2 tbsp high-smoke-point avocado oil
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– 2 cups robust beef broth
– 1 cup creamy mayonnaise
– 2 tbsp prepared horseradish
– 1 tsp fresh lemon juice
– 6 soft brioche buns
– 2 cups peppery arugula
Instructions
1. Pat the 3 lb beef arm roast completely dry with paper towels to ensure a proper sear.
2. Rub the roast all over with 2 tbsp coarse kosher salt and 1 tbsp freshly cracked black pepper.
3. Heat 2 tbsp high-smoke-point avocado oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Sear the roast on all sides until deeply browned, about 4-5 minutes per side.
5. Remove the roast and set aside on a plate; reduce heat to medium.
6. Add 1 large thinly sliced yellow onion to the pot and cook until softened and golden, about 8 minutes.
7. Stir in 4 cloves minced garlic and cook until fragrant, about 1 minute.
8. Pour in 2 cups robust beef broth, scraping up any browned bits from the bottom of the pot.
9. Return the seared roast to the pot, ensuring it’s mostly submerged in liquid.
10. Cover the pot and transfer to a preheated 325°F oven; braise for 3 hours until the meat is fork-tender.
11. While the roast cooks, combine 1 cup creamy mayonnaise, 2 tbsp prepared horseradish, and 1 tsp fresh lemon juice in a small bowl; refrigerate until ready to use.
12. Remove the cooked roast from the oven and let it rest in the pot for 20 minutes to allow juices to redistribute.
13. Shred the beef using two forks, discarding any large fat pieces.
14. Toast 6 soft brioche buns lightly in a dry skillet or toaster until golden.
15. Spread a generous amount of horseradish aioli on both cut sides of each toasted bun.
16. Pile shredded beef onto the bottom buns, then top with 2 cups peppery arugula before closing with the top buns.
Hearty shredded beef practically melts against the soft brioche, while the arugula adds a fresh, peppery crunch. For a creative twist, serve the sandwiches open-faced with a side of warm au jus for dipping, or pile the beef onto toasted baguette slices for a rustic appetizer. The horseradish aioli provides a bright, tangy kick that elevates every bite without overwhelming the rich beef flavor.
Arm Roast Chili with Beans
Nothing beats a hearty chili on a cold winter day. This arm roast chili with beans delivers deep, smoky flavor with minimal fuss. Perfect for feeding a crowd or meal prepping for the week.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 lbs well-marbled arm roast, cut into 1-inch cubes
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 2 tbsp smoky chili powder
– 1 tbsp ground cumin
– 1 tsp sweet paprika
– 1 (28 oz) can fire-roasted diced tomatoes
– 4 cups rich beef broth
– 2 (15 oz) cans dark red kidney beans, drained and rinsed
– 1 (15 oz) can pinto beans, drained and rinsed
– 1 tbsp Worcestershire sauce
– 1 tsp finely ground black pepper
– 1 tsp kosher salt
Instructions
1. Pat the arm roast cubes completely dry with paper towels to ensure a good sear.
2. Heat the rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add the arm roast cubes in a single layer, working in batches to avoid overcrowding.
4. Sear the meat for 3-4 minutes per side until deeply browned on all surfaces, then transfer to a plate.
5. Reduce heat to medium and add the finely diced yellow onion to the same pot.
6. Cook the onion for 5-7 minutes, stirring frequently, until softened and translucent.
7. Add the minced fresh garlic and cook for 1 minute until fragrant.
8. Stir in the smoky chili powder, ground cumin, and sweet paprika, toasting the spices for 30 seconds to release their oils.
9. Pour in the fire-roasted diced tomatoes, scraping up any browned bits from the bottom of the pot.
10. Return the seared arm roast and any accumulated juices to the pot.
11. Add the rich beef broth, Worcestershire sauce, finely ground black pepper, and kosher salt.
12. Bring the mixture to a simmer, then reduce heat to low and cover the pot.
13. Simmer gently for 2.5-3 hours, stirring occasionally, until the meat is fork-tender and shreds easily.
14. Stir in the drained dark red kidney beans and pinto beans.
15. Continue simmering uncovered for 20-30 minutes until the chili has thickened to your desired consistency.
16. Taste and adjust seasoning with additional salt if needed.
For ultimate flavor, let the chili rest for 15 minutes before serving to allow the flavors to meld. The tender, shredded arm roast creates a rich, meaty texture that pairs perfectly with the creamy beans. Finish with your favorite toppings like sharp cheddar cheese, fresh cilantro, or a dollop of cool sour cream.
Arm Roast Stroganoff
Bold and comforting, this arm roast stroganoff transforms a budget-friendly cut into a luxurious weeknight meal. The slow-cooked beef becomes fork-tender, melding with a creamy, savory sauce that clings perfectly to wide egg noodles.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours 15 minutes
Ingredients
– 3 pounds well-marbled arm roast, cut into 1-inch cubes
– 2 tablespoons high-smoke-point avocado oil
– 1 large yellow onion, thinly sliced
– 8 ounces cremini mushrooms, sliced
– 3 cloves garlic, minced
– 2 tablespoons all-purpose flour
– 2 cups rich beef broth
– 1 tablespoon Worcestershire sauce
– 1 tablespoon Dijon mustard
– 1 cup full-fat sour cream
– 12 ounces wide egg noodles
– 2 tablespoons fresh chopped parsley
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Pat the cubed arm roast completely dry with paper towels. Season all over with kosher salt and freshly cracked black pepper.
2. Heat the high-smoke-point avocado oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Working in batches to avoid crowding, sear the beef cubes until deeply browned on all sides, about 3-4 minutes per batch. Transfer to a plate. Tip: A proper sear creates a flavorful fond essential for the sauce.
4. Reduce heat to medium. Add the thinly sliced yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Add the sliced cremini mushrooms and cook until they release their liquid and begin to brown, about 8 minutes.
6. Stir in the minced garlic and cook until fragrant, about 30 seconds.
7. Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 1 full minute to cook out the raw flour taste.
8. Gradually whisk in the rich beef broth and 1 cup of water, scraping up any browned bits from the bottom of the pot.
9. Stir in the Worcestershire sauce and Dijon mustard. Return the seared beef and any accumulated juices to the pot.
10. Bring the mixture to a simmer, then reduce heat to low. Cover and cook until the beef is extremely tender, about 2.5 to 3 hours. Tip: Check at the 2-hour mark; the beef should shred easily with a fork.
11. About 15 minutes before the beef is done, cook the wide egg noodles in a large pot of generously salted boiling water according to package directions until al dente. Drain.
12. Once the beef is tender, remove the Dutch oven from the heat. Let it cool slightly for 2 minutes.
13. Stir in the full-fat sour cream until fully incorporated and the sauce is creamy and uniform. Tip: Tempering the sour cream by letting the stew cool slightly prevents curdling.
14. Stir in the cooked egg noodles and fresh chopped parsley until evenly coated.
Outstandingly tender beef shreds into the velvety, umami-rich sauce, creating a deeply satisfying texture. The slight tang from the sour cream and Dijon cuts through the richness beautifully. For a rustic twist, serve it over creamy mashed potatoes or crispy roasted potatoes instead of noodles.
Arm Roast and Barley Soup
Kick off the winter chill with this hearty, one-pot wonder. Arm roast and barley combine for a deeply satisfying soup that simmers into a complete meal. It’s simple, robust, and perfect for a cozy night in.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 tbsp rich extra virgin olive oil
– 2 lbs well-marbled beef arm roast, cut into 1-inch cubes
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 large carrots, peeled and chopped into ½-inch pieces
– 2 celery stalks, chopped into ½-inch pieces
– 6 cups robust beef broth
– 1 cup pearled barley, rinsed
– 2 bay leaves
– 1 tsp finely ground black pepper
– 1 tsp coarse kosher salt
Instructions
1. Pat the cubed beef arm roast completely dry with paper towels to ensure a good sear.
2. Heat the rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
3. Add the beef cubes in a single layer, working in batches if necessary to avoid crowding, and sear for 3-4 minutes per side until deeply browned on all sides. Remove and set aside.
4. Add the finely diced yellow onion to the pot and cook for 5 minutes, stirring occasionally, until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the chopped carrots and celery stalks and cook for 4 minutes, stirring occasionally, until slightly softened.
7. Pour in the robust beef broth, scraping the bottom of the pot to release any browned bits for extra flavor.
8. Return the seared beef and any accumulated juices to the pot.
9. Add the rinsed pearled barley, bay leaves, finely ground black pepper, and coarse kosher salt.
10. Bring the mixture to a boil over high heat.
11. Immediately reduce the heat to low, cover the pot with a lid, and simmer gently for 2 hours, stirring occasionally.
12. After 2 hours, check the beef for tenderness—it should shred easily with a fork—and the barley should be plump and cooked through.
13. Remove and discard the bay leaves.
14. Let the soup rest, uncovered, for 10 minutes off the heat to allow the flavors to meld and the soup to thicken slightly.
The finished soup boasts tender, shreddable beef and chewy barley in a rich, savory broth. Serve it piping hot in deep bowls with a crusty loaf of bread for dipping, or garnish with a sprinkle of fresh parsley for a bright finish.
Soy Ginger Glazed Arm Roast
Venturing into a hearty winter meal? This soy ginger glazed arm roast delivers deep umami flavors with minimal fuss. It’s a one-pan wonder that transforms a tough cut into tender perfection. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 1 (4-pound) well-marbled beef arm roast
– 1/2 cup low-sodium soy sauce
– 1/4 cup pure maple syrup
– 3 tbsp freshly grated ginger root
– 4 cloves garlic, finely minced
– 2 tbsp toasted sesame oil
– 1 tbsp rice vinegar
– 1 tsp coarsely ground black pepper
– 1 large yellow onion, thinly sliced
– 2 cups rich beef broth
– 2 tbsp cornstarch
– 2 tbsp cold water
– 2 tbsp thinly sliced green onions for garnish
Instructions
1. Pat the 4-pound well-marbled beef arm roast completely dry with paper towels.
2. In a medium bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup pure maple syrup, 3 tbsp freshly grated ginger root, 4 cloves finely minced garlic, 2 tbsp toasted sesame oil, 1 tbsp rice vinegar, and 1 tsp coarsely ground black pepper.
3. Place the dried roast in a large resealable bag and pour the marinade over it.
4. Seal the bag, removing excess air, and massage the marinade into the meat.
5. Refrigerate the marinating roast for at least 4 hours or overnight for maximum flavor penetration.
6. Preheat your oven to 325°F.
7. Heat a large Dutch oven over medium-high heat for 2 minutes.
8. Remove the roast from the marinade, reserving the liquid, and sear it in the hot Dutch oven for 4-5 minutes per side until deeply browned.
9. Transfer the seared roast to a plate.
10. Add 1 large thinly sliced yellow onion to the Dutch oven and cook for 3 minutes, scraping up any browned bits.
11. Return the roast to the pot and pour in the reserved marinade and 2 cups rich beef broth.
12. Bring the liquid to a simmer, then cover the Dutch oven tightly with its lid.
13. Transfer the covered pot to the preheated 325°F oven and braise for 3 hours.
14. Check for doneness by inserting a fork; the meat should shred easily with no resistance.
15. Transfer the cooked roast to a cutting board and tent loosely with foil.
16. Skim excess fat from the braising liquid in the pot.
17. In a small bowl, make a slurry by whisking 2 tbsp cornstarch with 2 tbsp cold water until smooth.
18. Bring the braising liquid to a boil over medium heat and whisk in the cornstarch slurry.
19. Cook the sauce for 2-3 minutes, whisking constantly, until thickened to a glaze consistency.
20. Shred the rested roast using two forks, discarding any large fat pieces.
21. Toss the shredded meat with the thickened soy ginger glaze in the pot until thoroughly coated.
22. Garnish the glazed arm roast with 2 tbsp thinly sliced green onions.
Perfectly braised, the meat falls apart into juicy strands coated in a sticky, glossy glaze. The soy and ginger create a savory-sweet balance with a subtle heat from the fresh ginger. Serve it over steamed jasmine rice or pile it high on toasted brioche buns for an elevated sandwich.
Summary
Here’s a fantastic collection of 18 tender arm roast recipes perfect for your slow cooker. Whether you’re craving classic comfort food or something new, these dishes promise delicious, effortless meals. We’d love to hear which recipe becomes your favorite—leave a comment below and share this roundup on Pinterest to help fellow home cooks discover these cozy dinners!
