Arm Roast Recipe
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!
Servings: 6 servings
Calories: 74kcal
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.