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Braised arm roast recipes seared and then cooked in the oven in a dutch oven.

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.
Servings: 8 servings
Chef Alli
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Recommended Resting Time Before and After Cooking 2 hours 30 minutes
Total Time 5 hours 50 minutes

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.

Notes

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.

Nutrition

Calories: 373kcalCarbohydrates: 4gProtein: 33gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 133mgSodium: 1050mgPotassium: 628mgFiber: 1gSugar: 1gVitamin A: 205IUVitamin C: 2mgCalcium: 44mgIron: 4mg
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