- 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
- 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
- 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.