Slow Cooked Arm Roast

Slow Cooked Arm Roast

The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts. It is also known by the following names: arm pot roast, arm chuck roast, and round bone pot roast. The arm roast can be reduced to a smaller cut known as an arm steak, which is also referred to as Swiss steak.

• 4 lbs. Moody’s boneless arm roast (Bone-in works just as well)

• 1 carrot (roughly chopped)

• 1 celery stock (roughly chopped)

• 1 yellow onion (cut in eighths )

• 1-2 slices bacon (for additional flavor)

• ½ C red wine (approx. amount for deglazing )

• fresh rosemary

• 1 large can of tomatoes

• 4-6 garlic cloves

• salt and freshly ground pepper to taste

1. Pre-heat oven to 300°F.

2. In a medium Dutch oven, saute the chopped carrot, celery, onion and bacon until lightly browned. Remove from Dutch oven.

3. Salt and pepper the arm roast and brown it on both sides in the Dutch oven. Remove roast from Dutch oven.

4. Deglaze the Dutch oven with red wine.

5. Throw veggies back in the Dutch oven, then add the roast covered with the tomatoes and a few sprigs of fresh rosemary. The top of the roast will be above the tomato/wine concoction so place or stud the garlic cloves on top so they will roast.

6. Place the Dutch oven in a 300° oven for as long as it takes for the meat to be just falling apart, about 5 hours. Turn it once after about 2 hours. Add more liquid if needed.

7. When done, serve over egg noodles.