Also known as a shoulder roast, this cut is leaner than your typical chuck roast. Give an arm roast plenty of time in a low oven or slow cooker to get tender, but keep your eye on it! Even roasts can overcook. This makes a great cut to thinly slice and serve cold on sandwiches the next day.
Recommended Cooking Methods:
Roasting — Braising/Stewing — Pressure Cooking — Slow Cooking
- Braise with red wine, beef stock, and mushrooms in a covered Dutch oven in a 325°F oven until tender.
- Cut into small cubes, sear, and simmer with celery, carrots, and onion in beef stock until tender. Add in barley and chopped kale for a comforting beef & veggie stew.