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Oven-Cooked Arm Roast (4 to 6 Servings)

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Ingredients

Scale
  • One arm roast; three to four pounds, trimmed
  • One cup of beef stock
  • One cup of canned crushed tomatoes
  • Three tablespoons of olive oil, extra virgin
  • Six whole carrots, sliced
  • Four sprigs of fresh thyme
  • Four sprigs of fresh rosemary
  • Two bay leaves
  • Two celery ribs, sliced
  • Two garlic cloves, chopped
  • One yellow onion, chopped
  • Black pepper, freshly ground
  • Kosher salt

Instructions

  1. Prep the oven to 350F, and place the arm roast on a lined baking pan. Season generously on all sides with pepper and salt, then set aside.
  2. Heat the oil in a Dutch oven over a medium-high stove, and sear the arm roast until it develops a deep crust on all sides.
  3. Add the beef stock and tomatoes to the Dutch oven, then spread the herbs and chopped aromatics around the meat. Adjust the seasoning as desired and cover the Dutch oven.
  4. Place the Dutch oven in the oven and braise for three hours, basting the meat every 30 minutes with the pot liquid. Cook until the meat hits 145F or reaches a fork-tender texture.
  5. Serve the pot roast as desired and with the cooked vegetables.

You can also watch this video for more assistance.

Find it online: https://blogchef.net/how-to-cook-an-arm-roast-in-the-oven/