Description
This beef arm roast recipe is a delicious, hearty meal that’s perfect for family dinners or special occasions. Slow-cooked to perfection, the beef becomes incredibly tender and flavorful, infused with the rich taste of garlic, rosemary, and a hint of red wine. Paired with roasted vegetables like carrots, celery, and potatoes, this dish is a comforting, savory masterpiece that will satisfy everyone at the table. Whether you’re hosting a holiday gathering or preparing a weeknight feast, this recipe provides detailed instructions to ensure your roast is perfect every time.
Ingredients
Scale
- 3–4 lb beef arm roast (well-marbled for the best flavor)
- 2 tbsp olive oil (for searing the meat)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3–4 sprigs of fresh rosemary
- 1 cup beef broth (or beef stock)
- 2 cups red wine (optional, for added depth of flavor)
- Salt and pepper (to taste)
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 potatoes, quartered
- 1 tbsp butter (for a rich finish to the sauce)
- 1 tbsp flour (for thickening the sauce, optional)
Instructions
- Prepare the Roast:
- Pat the beef arm roast dry with paper towels.
- Rub the roast with olive oil, salt, pepper, and minced garlic. Press rosemary sprigs into the surface of the meat.
- Sear the Roast:
- Heat a large skillet or Dutch oven over medium-high heat.
- Add 2 tbsp of olive oil and sear the roast on all sides until golden brown, about 3-4 minutes per side. Remove the roast and set aside.
- Sauté Vegetables:
- In the same pan, add the chopped onions, carrots, and celery. Cook for 5-6 minutes until softened.
- Deglaze the pan with beef broth and red wine, scraping up any browned bits from the bottom.
- Slow Cook the Roast:
- Transfer the seared roast and sautéed vegetables to a slow cooker or Dutch oven.
- Pour the broth and wine mixture over the roast.
- Add quartered potatoes around the roast.
- Cover and cook on low heat for 6-8 hours (in a slow cooker) or bake at 325°F (160°C) for 3-4 hours (in a Dutch oven), until the roast is fork-tender.
- Rest and Slice:
- Once fully cooked, remove the roast from the cooker/oven and let it rest for 10-15 minutes before slicing. This helps redistribute the juices within the meat.
- Make the Sauce (optional):
- Transfer the cooking liquid to a small saucepan.
- Bring to a simmer and whisk in 1 tbsp of butter and 1 tbsp of flour to thicken the sauce. Serve this over the sliced roast for an added burst of flavor.
Notes
- Wine Substitute: If you prefer not to use wine, substitute with additional beef broth.
- Vegetable Options: Feel free to add other root vegetables like parsnips or turnips for extra flavor.
- Searing is Key: Searing the roast before slow cooking helps lock in the juices and enhances the flavor, so don’t skip this step!
- Leftovers: Store leftover roast in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (slow cooker) or 3-4 hours (oven)
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 450 kcal
- Sodium: 700 mg
- Fat: 25 grams
- Saturated Fat: 9 grams
- Carbohydrates: 15 grams
- Fiber: 3 grams
- Protein: 35 grams
- Cholesterol: 110 mg
Keywords: Perfect Beef Arm Roast Recipe: Tender, Juicy, and Flavorful Step-by-Step Guide