Few dishes evoke the comfort and nostalgia of family gatherings quite like a succulent beef arm roast. With its tender texture and deep, flavorful sauce, it’s no wonder this classic dish has graced our dinner tables for generations. Over time, I’ve refined and perfected my take on this hearty main course. Today, I’m excited to share this cherished recipe with you. Whether you’re a seasoned chef or a kitchen novice, I promise this is one dish that will leave everyone asking for seconds. Let’s get cooking!
How To Make Beef Arm Roast Recipe Overview:
The beef arm roast, commonly recognized as the chuck arm roast, holds a special place in the canon of traditional meals. It’s the epitome of slow-cooked comfort, bringing together an array of aromatic flavors that perfectly complement the meat’s richness. It takes a leisurely 3-4 hours to achieve that dreamy tenderness, and with a yield of 6-8 servings, it’s ideal for hearty family feasts or meal prepping for the upcoming week.
Tools and Equipment:
- Roasting Pan: A deep, large pan will help evenly distribute heat and contain all the juices.
- Meat Thermometer: To ensure your roast is cooked to the desired doneness.
- Sharp Knife: For slicing onions and the roast.
- Mixing Bowl: Ideal for combining the sauce ingredients.
- Whisk: Helps to dissolve the cornstarch and mix the sauce to a smooth consistency.
Ingredients:
- Arm roast – 3-4 lb
- Worcestershire sauce – 3 tablespoons
- Beef broth – 3 cups
- Balsamic vinegar – 1/2 cup
- Onions – 2 large, sliced
- Garlic – 4 cloves, minced
- Soy sauce – 2 tablespoons
- Water – 3 tablespoons
- Cornstarch – 2 tablespoons
- Honey 3 tablespoons
- Salt
- Pepper
Instructions:
- Preheat the oven to 325°F.
- Season the arm roast generously with salt and pepper.
- Place the onion slices at the bottom of your roasting pan.
- Take a mixing bowl. Combine beef broth, balsamic vinegar, and minced garlic. Also add Worcestershire sauce, soy sauce, and honey. Whisk well.
- Take a separate bowl. Now mix cornstarch and water in the bowl. Combine well until it becomes smooth. Add this mixture to the sauce, whisking continuously to avoid lumps.
- Pour the sauce over the arm roast, ensuring it’s well covered.
- Place the roast in the oven. Let it cook for 3-4 hours. Now check if a meat thermometer reads at least 145°F (63°C) for medium-rare.
- Remove the roast from the oven once cooked. Let it rest for 10-15 minutes before slicing.
Nutritional Value (per serving):
Calories: 450
Protein: 55g
Carbohydrates: 18g
Fat: 18g
Cholesterol: 150mg
Sodium: 650mg
Also Read: 40 Mouth-Watering Ground Beef Casserole Dishes
FAQs:
Why is my beef arm roast tough even after slow cooking?
Arm roast is a cut of beef that comes from a muscle-heavy part of the cow, which means it has more connective tissues. Slow cooking helps break down these tissues, making the meat tender. If your arm roast is still tough after slow cooking, it might not have been cooked long enough or at the right temperature. It’s crucial to give it ample time and ensure a consistent, low temperature. Remember, patience is key! For especially tender results, consider using a meat tenderizer or marinating the roast overnight.
Can I substitute another type of vinegar for balsamic vinegar?
Balsamic vinegar has a sweet and tangy flavor. If you don’t have it on hand, you can substitute it with red wine vinegar. Apple cider vinegar can be used as a substitute too. However, these might not offer the same depth of sweetness as balsamic. So you might want to add a touch more honey or brown sugar to compensate.
How can I thicken the sauce if it’s too watery?
If you find the sauce too thin, remove the roast from the pan. Pour the sauce into a pot. Now bring it to a simmer on the stove. Mix some cornstarch with cold water to create a slurry. Now gradually whisk this into the simmering sauce until you achieve the desired thickness. Be cautious: add the slurry bit by bit to avoid over-thickening.
What if I don’t have beef broth? Can I use another type of broth or stock?
While beef broth compliments the flavor of the arm roast best, you can substitute with chicken broth, vegetable broth, or even a mix of water and a good quality bouillon cube. Keep in mind, the flavor profile might change slightly. But the roast will still be delicious.
I’m trying to reduce my sodium intake. How can I adjust this recipe to be lower in salt?
There are two ways to make this recipe more sodium-friendly. Firstly, opt for low-sodium versions of beef broth and soy sauce. Secondly, be mindful of how much salt you’re using to season the roast. Sometimes the natural flavors of the meat and the other ingredients can stand on their own. In that case, you won’t need the extra salt. Always taste as you go and adjust accordingly. You can add more salt to the dish later if needed. But it’s harder to fix an overly salty dish.
Conclusion:
This beef arm roast recipe is one of those cherished dishes that never goes out of style. It’s hearty, flavorful, and evokes memories of family gatherings. The balance of flavors from the honey, balsamic vinegar, and soy sauce makes every bite a delightful experience. Give it a try for your next Sunday dinner. Enjoy!
Beef Arm Roast Recipe
Ingredients
- 3-4 lb Arm roast
- 3 tablespoons Worcestershire sauce
- 3 cups Beef broth
- 1/2 cup Balsamic vinegar
- 2 large Onions sliced
- 4 cloves Garlic minced
- 2 tablespoons Soy sauce
- 3 tablespoons Water
- 2 tablespoons Cornstarch
- 3 tablespoons Honey
- Salt
- Pepper
Instructions
- Preheat the oven to 325°F.
- Season the arm roast generously with salt and pepper.
- Place the onion slices at the bottom of your roasting pan.
- Take a mixing bowl. Combine beef broth, balsamic vinegar and minced garlic. Also add Worcestershire sauce, soy sauce and honey. Whisk well.
- Take a separate bowl. Now mix cornstarch and water in the bowl. Combine well until it becomes smooth. Add this mixture to the sauce, whisking continuously to avoid lumps.
- Pour the sauce over the arm roast, ensuring it’s well covered.
- Place the roast in the oven. Let it cook for 3-4 hours. Now check if a meat thermometer reads at least 145°F (63°C) for medium-rare.
- Remove the roast from the oven once cooked. Let it rest for 10-15 minutes before slicing.