Arm Roast in the Oven
This Arm Roast in the Oven recipe cooks low and slow in your dutch oven or crock pot until it’s fall-apart tender and very flavorful. Keep reading for the slow cooker version!
Arm Roast Recipe
Turn inexpensive arm roasts into easy family meals your family will crave. This cheap roast beef cut is often overlooked but makes delicious and tender shredded beef pot roast.
One secret step that adds tons of flavor to this recipe is searing the roast in butter first to caramelize the exterior. This step also seals in the rich beef juices.
When I make this roast for the first meal, I almost serve it over big bowls of creamy mashed potatoes. Drizzle with some of the pan juices from the roast, and you’ll want to roll around in it!
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I add the leftover shredded beef to grilled cheese sandwiches, stir it into cooked pasta, for making lunch box wraps for my husband to have at work, and to add an extra protein to my Caesar salad.
Ingredients
- Arm roast: If you can’t find an arm roast, substitute a chuck roast. In my area of NE Kansas, arm roasts aren’t typically found at the local grocer, but I can always secure them at my local meat locker or butcher shop.
- Unsalted butter: Because butter burns easily, use medium heat for searing the arm roast and keep a close eye on the butter so it doesn’t scorch.
- Yellow or white onions: Thinly sliced
- Beef broth: May substitute chicken or vegetable broth, if needed.
- Kosher salt
- Black pepper: I prefer freshly ground
- Onion powder
- Bay leaves
How to Cook an Arm Roast
For the crock pot version, keep scrolling or see the recipe card.
Remove the roast from refrigeration and unpackage it. Pat it dry with paper towels. Combine the salt, pepper, and onion powder in a small bowl. Sprinkle over all sides of the roast, massaging into the meat well using your fingertips.
Let the seasoned roast rest, uncovered, on the counter for 1-2 hours to bring it closer to room temperature. It will still be a little chilled after 2 hours, but not ice cold.
When you are ready to cook the roast, place the oven rack into the lowest position. Preheat the oven to 250 degrees F.
Add the butter to a 6-quart enameled cast iron Dutch oven or a large pot over medium heat. When the butter is nicely melted and sizzling, carefully add the seasoned roast. Sear it on all sides for approximately 4-5 minutes total.
Arrange the sliced onions and bay leaves around the roast. Pour in the broth, cover the Dutch oven with the lid, and place it in the preheated oven.
Cook the roast, well covered, for about 3 hours or until very tender and the meat is falling apart when tested with a fork. A good internal temperature at this point is about 200 degrees F. at the center of the roast when tested with the probe of an instant-read meat thermometer.
Remove the roast from the oven and leave it covered. Rest the cooked roast at room temperature for 30 minutes before removing the lid. This allows the meat juices to reabsorb and the protein fibers of the roast to fully relax.
Don’t be tempted to skip the resting time before and after the roast cooks. I know what it’s like to be short on time when cooking, but this resting period really impacts how delicious and TENDER your roast turns out.
Shred the roast with two forks and serve over bowls of mashed potatoes with pan juices and caramelized onions over the top. The shredded beef is also delicious over bowls of cooked rice.
Make This Recipe in Your Slow Cooker
Follow Steps 1-4 as directed, but skip Step 3 since you won’t be using the oven. Place the seared roast into a well-greased slow cooker. Surround with the sliced onions, bay leaves, and beef broth.
Cover the slow cooker and cook on low for 6-8 hours or until the roast is very tender when tested with a fork and the internal temperature at the center is 200 degrees F. Serve over mashed potatoes, drizzled with the juices and onions from the slow cooker.
What to do with an Arm Roast
As long as you are braising the arm roast low and slow (300 degrees F. or less), it can be used for nearly any roast recipe.
Arm roast is delicious for making Beef Barbacoa or Beef Ragu since these dishes call for shredded beef.
How Long to Cook Arm Roast in the Oven
Because arm roast has some good fats throughout (this is called marbling), you’ll want to cook it low and slow so the fats can render themselves. This longer pven cooking time also breaks down connective tissue found in arm roast, making it very tender.
Is Arm Roast Tender or Tough?
If arm roast is cooked properly (at a low temperature for several hours) it is the most tender and delicious thing you’ll ever put in your mouth! The savory meat just falls apart.
Is Arm Roast Good for Slow Cooking?
Arm roast is made for slow cooking, whether in the oven or right in your crock pot using the low cooking setting.
Arm Roast vs. Chuck Roast
Bottom line: Both arm roast and chuck roast are versatile and juicy cuts of beef that work very well for almost any braised roast recipe.
Both the arm roast and the chuck roast come from the cow’s shoulder area. They cook great at lower and slower oven temperatures for a longer period of time, yielding very tender and flavorful meat.
Because of a larger amount of connective tissue in a chuck roast, it often isn’t as tender as arm roast. And because chuck roast also has more marbling, it is also higher in fat content.
Shop This Recipe
Every kitchen should have two instant-read meat thermometer probes. These are inexpensive tools, and I still use the basic dial-style thermometer because I find them the most reliable. I like to have two on hand so that when I am doubtful about a temperature reading, I can insert the second probe to see if it confirms the first reading or not. (And usually it does!)
Enameled Cast Iron Dutch Oven – I prefer the Lodge brand because it has always performed well for me and I find it pretty economical compared to other brands. Cast iron holds the heat well and cooks evenly every time. Plus, I love how it transfers right from stove top to oven with no trouble.
Other Pot Roast Recipes
Pot roasts have always been a favorite with my rancher husband and sons. A few of their favorite roasts are an Italian Style Beef Bottom Roast cooked like a pot roast, a traditionally cooked Prime Rib Roast, or a tender and delicious Eye of Round Roast.
Arm Roast in the Oven
Ingredients
- 3 pound arm roast
- 1 tablespoon kosher salt
- 2 teaspoon freshly ground black pepper
- 1 tablespoon onion powder or granulated onion
- 1/4 cup unsalted butter cut into chunks
- 2 medium yellow or white onions thinly sliced
- 3 bay leaves dried
- 1/3 cup beef broth may substitute chicken or vegetable broth
Instructions
- Season the Roast. Remove the roast from refrigeration and unpackage; pat dry with paper towels. In a small bowl, combine the salt, pepper, and onion powder; sprinkle over all sides of the roast, massaging into the meat well using your fingertips.3 pound arm roast, 1 tablespoon kosher salt, 2 teaspoon freshly ground black pepper, 1 tablespoon onion powder or granulated onion
- Rest the Seasoned Roast. Let the seasoned roast rest, uncovered, on the counter for 1-2 hours to allow the roast to come closer to room temperature. (It will still be a little chilled after 2 hours, but not ice cold.)
- Preheat the Oven: When you are ready to cook the roast, place the oven rack into the lowest position. Preheat the oven to 250 degrees F.
- Sear the Roast: In a 6-quart enamaled cast iron Dutch oven or a large pot over medium heat, add the butter. When the butter is nicely melted and sizzling, carefully add the seasoned roast, searing it on all sides, approximately 4-5 minutes total.1/4 cup unsalted butter
- Remove the Roast From the Heat: Arrange the sliced onions and bay leaves around the roast; pour in the broth; cover the Dutch oven with the lid and place into the preheated oven.2 medium yellow or white onions, 3 bay leaves, 1/3 cup beef broth
- Braise the Roast: Cook the roast, well covered, for about 3 hours or until very tender and the meat is falling apart when tested with a fork. A good internal temperature at this point is about 200 degrees F. at the center of the roast when tested with the probe of an instant-read meat thermometer.
- Rest the Roast: Remove the roast from the oven and leave it covered. Rest the cooked roast at room temperature for 30 minutes before removing the lid. This allows the meat juices to reabsorb and the protein fibers of the roast to fully relax.
- Serve: Shred the roast with two forks and serve over bowls of mashed potatoes with pan juices and caramelized onions over the top. The shredded beef is also delicious served over bowls of cooked rice.