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This arm roast recipe is hearty, tender, and seasoned to perfection. Slow-roasted with onions and carrots and served with an herby brown gravy, it will quickly become your new favorite meal!
As a homemaker who cooks for a large family three times a day, I love pot roast.
Not only is it great for feeding a crowd, but pot roast is the perfect hands-off meal.
I can prep it while I make lunch, then pop it in the oven and have dinner ready to go in a few hours.
Whether you have a large family or you just need an easy meal, this arm roast recipe is great for busy days when you want to stay out of the kitchen.
Serve it with dutch oven mashed potatoes or whole grain artisan bread for a cozy and satisfying meal.
Table of Contents
Why You’ll Love This Recipe
Hands-off: Arm roast takes just a little bit of prep, then the oven does the work!
Crowd-pleaser: This arm roast is braised and well-seasoned, making for incredibly tender and delicious meat.
Affordable: Tougher cuts, such as arm roast, are typically much more affordable than steak. With the right cooking process, they will be fall-apart tender and deliciously juicy!
Ingredients
- Beef arm roast: I always recommend fresh, quality-raised meat whenever possible.
- Salt and pepper: Seasoning generously is essential for making roasts.
- Olive oil: You’ll just need a drizzle for searing the meat and sautéing the onions.
- Garlic: A must for pot roasts!
- Onions: I like to cut them on the larger size. I quarter smaller onions or slice larger onions into thick rings.
- Balsamic vinegar: This helps tenderize the meat and adds a wonderful sweet, tangy, and acidic flavor.
- Broth: I like to use beef broth for roasts, but chicken broth or vegetable broth will also work. Feel free to substitute bone broth (like my homemade oxtail bone broth).
- Carrots: I use medium-sized carrots so they cook to the perfect texture. If your carrots are on the small side, you may want to add them after the roast has been in the oven for a bit.
- Thyme: Fresh thyme adds a tasty herby flavor to complement the beef and balsamic vinegar. If you can’t find fresh thyme, dry thyme will work in a pinch.
- Flour: We’ll use all-purpose flour to turn the braising broth into an herby brown gravy.
Variations
- Feel free to use a different roast in this recipe. If you have a chuck roast or round roast you want to use, those are both excellent options!
- You can swap out the carrots for other root veggies such as potatoes or turnips.
- Rather than thyme, you might enjoy a different herb, like rosemary or sage.
How to Make Arm Roast
Step 1. Pat the roast dry with a paper towel. Season all over with about 1/2 tbsp sea salt and 1/2 tsp of pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the roast and sear on all sides until nicely browned—about 3–4 minutes per side. Remove and set aside.
Step 2. Add your garlic and onions and lightly saute for about 1 minute.
Step 3. Return the roast to the pot. Pour in the beef broth and balsamic vinegar, then tuck in the carrots and thyme. Sprinkle the remaining salt and pepper over the top.
Step 4. Cover with a tight-fitting lid and transfer to a preheated oven at 325°F. Let it cook for 2½ to 3 hours, or until the roast is fork-tender. Once done, remove the roast and vegetables to a platter.
Step 5. Whisk 2-3 tbsp of flour into the broth, then simmer on the stovetop for 5–10 minutes until the gravy thickens to your liking.
Step 6. Slice or shred the roast and serve with the carrots and a generous spoonful of that herby balsamic gravy.
Helpful Tips
- If there is any excess fat on the surface of your broth, skim it off before making the gravy. This isn’t usually necessary with arm roast, but you may need to with some of the fattier roasts.
- Don’t skip the aromatics and seasonings! The onions, garlic, thyme, and balsamic vinegar give this roast a rich, savory flavor and make a wonderful gravy to serve with the meat.
- Your meat is done when it’s fork tender. If you wish to use a thermometer, aim for an internal temperature around 195-205°F for fall-apart tenderness.
- Serve this arm roast with mashed potatoes, roasted potatoes, or homemade bread (I like whole grain dinner rolls) for a well-rounded and satiating meal.
Recipe FAQs
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat the roast with some of the gravy to enjoy as leftovers, or add it to a sandwich or stew to give the meat a second purpose.
Arm roast is delicious in pot roasts, such as this herb balsamic arm roast recipe. Braising a roast brings out its best flavors and gives it a nice, tender texture.
Adding tenderizing ingredients, such as vinegar and salt, and cooking it low and slow will make an arm roast beautifully tender.
More Main Dish Recipes
- Venison Cube Steak
- Slow Cooker Venison Roast
- Braised Pork Loin Roast
- Dutch Oven Spare Ribs
- Fried Trout Recipe
If you tried this Arm Roast Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Arm Roast Recipe
Equipment
Ingredients
- 3 lb beef arm roast
- 1 tbsp sea salt divided
- 1 tsp ground black pepper divided
- 1 tbsp olive oil
- 5 cloves garlic minced
- 1/4 cup balsamic vinegar
- 2 cups beef broth
- 1 yellow onion peeled and quartered
- 4 medium size carrots peeled and halved
- 4 to 6 sprigs fresh thyme
- 2 to 3 tbsp all-purpose flour
Instructions
- Pat the roast dry with a paper towel. Season all over with about 1/2 tbsp sea salt and 1/2 tsp of pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the roast and sear on all sides until nicely browned—about 3–4 minutes per side. Remove and set aside.
- Add your garlic and onions and lightly saute, for about 1 minute.
- Return the roast to the pot. Pour in the beef broth and balsamic vinegar, then tuck in the carrots, and thyme. Sprinkle the remaining salt and pepper over the top.
- Cover with a tight-fitting lid and transfer to a preheated oven at 325°F. Let it cook for 2½ to 3 hours, or until the roast is fork-tender.
- Once done, remove the roast and vegetables to a platter.
- Whisk 2-3 tbsp of flour into the broth, then simmer on the stovetop for 5–10 minutes until the gravy thickens to your liking.
- Slice or shred the roast and serve with the carrots and a generous spoonful of that herby balsamic gravy.
Notes
- If there is any excess fat on the surface of your broth, skim it off before making the gravy. This isn’t usually necessary with arm roast, but you may need to with some of the fattier roasts.
- Don’t skip the aromatics and seasonings! The onions, garlic, thyme, and balsamic vinegar give this roast a delicious savory flavor and make for a wonderful gravy to serve with the meat.
- Your meat is done when it’s fork tender. If you wish to use a thermometer, aim for an internal temperature around 195-205°F for fall-apart tenderness.
- Serve this arm roast with mashed potatoes, roasted potatoes, or homemade bread (I like whole grain dinner rolls) for a well-rounded and satiating meal.
This turned out wonderfully!
Oh I am so glad to hear it turn out well for you!