Beef Arm Roast Recipe (6 Servings)
Ingredients
Scale
- 3 to 4 lbs of arm roast, trimmed with the bone removed, cut into large chunks
- One onion, sliced
- One teaspoon of salt, include extra salt and some pepper to taste when done
- ½ cup of beef broth
- ⅓ cup of balsamic vinegar
- Three tablespoons of minced garlic
- One tablespoon of Worcestershire sauce
- Two tablespoons of soy sauce
- One tablespoon of honey
- ½ teaspoon of red pepper flakes
- Three tablespoons of cornstarch optional, needed for thickening the broth at the end
Instructions
- Remove the bone and any excess fat from the arm roast. After that, chop it up into large chunks. Place the meat in a pressure cooker and season with salt.
- Slice the onion and place it on top of the meat and around it.
- Close the lid after adding all other items except cornstarch. Set the steam valve to high pressure for 45 minutes after sealing it.
- Allow for 15 minutes of natural steam release before releasing the rest.
- Lift the lid and transfer the meat and onions to a mixing dish. Set the pot to sauté mode. ½ cup of the hot soup from the pot should be placed in a small bowl. Whisk together the cornstarch and water until a smooth roux is formed.
- Pour the cornstarch mixture into the bubbling liquid. Allow this sauce to get thickened by frequently stirring for about 3 minutes.
- In a bowl, shred the meat using forks. Pour this over the meat and toss thoroughly to coat. Serve over rice and enjoy
Notes
- If you wish, you can use red wine to replace the beef stock in the recipe. Once this is done, add in a pinch of salt and pepper, although the meal won’t require much.
- If you wanted to, you could utilize this recipe with different cuts of beef. Of course, a chuck roast is one of the beef cuts that would work well. It would also work well as a pot roast if the meat were split into smaller parts at the start.
If you’d like to see more arm roast recipe variations, then check out this video recipe.
Find it online: https://blogchef.net/how-to-cook-an-arm-roast/