Arm Roast Recipes

An arm roast, also known as a round roast or arm pot roast, comes from the upper front leg of a cow. This economical cut from fork-tender meat is braised low and slow with aromatic ingredients. Taking arm roasts from bland to beautiful requires knowledgeable seasoning, searing, and cooking techniques. 

An acidic marinade, strategic herbs and spices, flavor-building vegetables, and proper roasting or stewing can transform an affordable arm roast into a mouthwatering weeknight dinner or an impressive Sunday supper. Keep reading to reveal 10 Fool-proof arm roast recipes sure to become family favorites.

Ingredients:

1. 3-5 pound arm/round/arm pot roast
2. Olive oil
3. Aromatic veggies: onions, garlic, carrots, celery 
4. Liquid: broth, wine, tomatoes
5. Herbs and spices: salt, pepper, thyme, rosemary, etc.

Equipment:

1. Large roasting pan with rack 
2. Large Dutch oven or heavy-bottomed pot with lid
3. Knives and cutting boards  

Prepare Perfect Arm Roasts 10 Ways:

Here is an overview of 10 distinctive arm roast preparations, each using the essential ingredients and equipment listed while putting a unique flavor twist on this economical cut:

1. Basic Pot Roast – Browned with carrots, onion, garlic, braised in beef broth & red wine
2. Italian Pot Roast – Tomatoes, red wine, garlic, herbs like oregano and basil  
3. Latin Arm Roast – Chili powder, cumin, salsa, lime
4. Mediterranean Arm Roast – Olives, artichokes, sun-dried tomatoes, red wine  
5. Dijon and Herb Crusted Roast – Dijon, thyme, rosemary crust 
6. Southwest Roast – Smoked chili peppers, cumin, chipotle 
7. Asian Inspired Roast – Soy sauce, ginger, garlic, sesame oil
8. Barbeque Arm Roast – Sweet and tangy barbeque sauce, beer
9. Roast with Root Vegetables – Potatoes, carrots, parsnips, onion
10. Fancy Herbed Arm Roast – Tarragon, parsley, truffles

Basic Pot Roast

Season a 3-4 pound arm roast liberally with salt, pepper, and flour. Heat oil in a heavy-bottomed Dutch oven over medium-high heat. Brown the roast well on all sides, about 2 minutes per side. Transfer roast to a plate and reduce heat to medium. 

Sauté roughly chopped carrots, onion, and garlic in the pot until slightly softened, 5-7 minutes. Add 3 cups beef broth, 1 cup red wine, 3 sprigs fresh thyme, 2 bay leaves, and a tablespoon of tomato paste. 

Scrape up any browned bits stuck to the bottom of the pan. Return the seared roast and any accumulated juices to the pot. Add more broth if needed to come about halfway up the sides of the meat. Bring to a gentle simmer, cover, and braise in a 300°F oven for 3-4 hours until fork tender, flipping roast halfway through. Discard bay leaves. Slice pot roast against the grain and serve drizzled with braising liquid over mashed potatoes.

Italian Pot Roast

Coat a 3-pound arm roast with 2 teaspoons of Italian herb seasoning blend, salt, and pepper. Sear well on all sides in batches in a Dutch oven with oil. 

Transfer seared roast to a plate. Reduce heat and sauté 1 diced onion and 4 minced garlic cloves until fragrant. Add 1 28 oz can diced tomatoes, 6 oz tomato paste, 1⁄2 cup red wine, 1⁄4 cup balsamic vinegar, and 2 tsp dried oregano, scraping up any flavorful browned bits in the pot. 

Submerge seared roast into liquid along with 2 peeled carrots and 2 celery ribs, adding more broth until halfway covered. Simmer covered for 2 1⁄2-3 hours, turning roast halfway, until very tender. Slice against the grain and serve cooking liquids over each portion. Garnish with freshly grated parmesan.

Latin Arm Roast

Rub a 4-pound arm roast liberally with chili powder, ground cumin, salt, and black pepper. Sear well on all sides. Transfer roast to a plate and sauté 1 diced onion and 3 minced garlic cloves. 

Deglaze pan with 1⁄2 cup beer. Add 1 15 oz can of diced tomatoes with chilies or salsa, juice of 2 limes, and cilantro. Return the seared roast and pour over broth or water to come halfway up the roast. 

Bring to a gentle simmer and braise covered at 300°F for about 3 hours, until fork tender. Slice meat across the grain, spooning over cooking liquids. Serve with lime wedges, avocado, and tortillas. 

Mediterranean Arm Roast

Rub a 3-pound arm roast with dried oregano, mint, salt, pepper, and olive oil. Sear on all sides in a hot Dutch oven until well browned. Transfer meat to a plate. 

Reduce heat and sauté 1 chopped onion, 3 minced garlic cloves, 1 diced fennel bulb, and 1⁄4 cup white wine until fragrant. Stir in 1 15 oz can diced tomatoes, 1 cup chicken broth, 1⁄2 cup pitted Kalamata olives, 1 jar artichoke hearts drained and quartered, and 1⁄2 cup julienned sun-dried tomatoes. 

Return roast and scrape up any browned bits from the pan. Add more broth to come halfway up the meat, simmer, and braise covered at 325°F for 2 1⁄2 hours until very tender. Slice pot roast and serve cooking liquids spooned over the top. Garnish with feta cheese if desired.

Dijon Herb Crusted Roast  

Blend 1⁄4 cup Dijon mustard with 4 minced garlic cloves, 2 Tbsp chopped fresh rosemary, 2 Tbsp fresh thyme leaves, 1⁄4 cup panko bread crumbs, 2 Tbsp olive oil, salt and pepper. 

Pat mixture evenly onto all sides of a 3-pound arm roast. Sear crust on all sides then roast uncovered at 350°F for 1 hour until internal temperature reaches 145°F. Let rest for 10 minutes and slice against the grain to serve.

Southwest Roast

Liberally rub a 4-pound arm roast with chili powder, smoked paprika, ground cumin, dried oregano, garlic powder, salt, and pepper. Sear well on all sides. 

Transfer meat to a plate and sauté 1 chopped onion and 2 diced jalapeño peppers until softened about 5 minutes. Deglaze pan with 1⁄2 cup beer, scraping up browned bits. Mix in 1 15oz can diced tomato with green chiles, 1 8oz can tomato sauce, juice from 2 limes, and cilantro. 

Return the seared roast, submerging it halfway in a braising liquid. Cover and braise at 300°F for 3 hours until fork tender. 

Asian Inspired Roast 

Whisk soy sauce, toasted sesame oil, grated ginger, 3 minced garlic cloves, and honey. Marinate a 3-pound roast for 1 hour, turning occasionally. Remove from marinade and sear all over. 

Transfer meat to a plate and sauté marinade over medium heat for 2 minutes. Return roast with 1 cup chicken broth and add pineapple chunks with juices. Braise covered at 325°F for 2 1⁄2 hours until very tender. Slice roast against the grain and spoon pan sauces over the top. 

BBQ Arm Roast

Slather a 3-4 pound arm roast liberally with your favorite barbecue sauce. Sprinkle with 2 tablespoons of beer for extra moisture. Sear all over and transfer to a Dutch oven, fat side up. Pour over more BBQ sauce and add 1⁄2 cup beer or broth. 

Cover and braise at 300°F for 3 hours until meat shreds with a fork. Remove roast to a plate and defrost cooking liquid. Shred meat with two forks and toss with BBQ sauce to coat.  

Roast with Root Vegetables

Preheat oven to 375°F. Coat a 3-pound arm roast liberally with olive oil and sprinkle with salt, pepper, and 2 teaspoons fresh thyme leaves. Sear roast on all sides in a hot skillet until well browned, about 2 minutes per side. 

Transfer to a roasting pan and surround with 1 pound of baby potatoes halved, 2 large carrots cut into 2-inch pieces, 2 parsnips cut into 1-inch pieces, and 1 onion wedge. 

Roast uncovered, basting meat and vegetables halfway through cooking, for approximately 1 1⁄2 hours until internal temperature reaches 145°F. Let rest for 10 minutes before slicing against the grain. Serve roast and vegetables together, spooning over pan juices.

Fancy Herbed Arm Roast

Stir together 1⁄4 cup grainy Dijon mustard, 3 Tbsp chopped fresh tarragon leaves, 1 Tbsp chopped Italian parsley, 2 tsp chopped fresh rosemary, 2 tsp chopped fresh sage and 2 minced garlic cloves. 

Season a 4-pound arm roast evenly on all sides with salt and pepper. Sear roast until deeply browned on all sides in a Dutch oven. Add 1 cup red wine and 1 cup mushroom broth, scraping the pan to dissolve any flavorful bits. 

Partially cover and braise for 3 hours at 300°F, basting every 45 minutes. Roast should be fork tender. Transfer meat to a cutting board to rest before slicing against the grain. Serve sliced fancy herbed pot roast drizzled with reduced cooking liquids.

Tips and Tricks  arm roast: 

– Let roast reach room temp before seasoning and searing to maximize browning

– Use a meat thermometer to monitor doneness 

– Tent foil over roast during last 30 minutes if top getting too dark

– Braise on low heat between 250-325°F for maximum tenderness  

– Slice against the grain before serving

Conclusion: 

Arm and round roasts offer an economical cut, transforming humble ingredients into sublime, heartwarming meals. Experiment with worldly spices, herbs, vegetables, and liquids to infuse deep, savory flavor into the meat. 

Employ proper marinading, searing, and braising techniques for roasts roasted to succulent perfection. With this guide outlining unique preparation ideas, you have endless possibilities for whole food flavors sure to become family favorites.