Preheat the oven to 450 degrees F.
Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast.
Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18-20 minutes per pound for medium- rare. Let stand at least 15 minutes before carving.
For the au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary.
Also known as: “Chuck shoulder pot-roast, Arm Pot Roast, Round Bone Roast or Arm Chuck Roast”
It is among 29 lean beef cuts. The content serving of a shoulder roast is less than 10g of total fat, and it contains less than 95mg of cholesterol.
Being one of the less tender meat portion, it is best to prepare arm roast in a slow cooker. A simple yet delicious method is to marinated with a spice rub and then cook it cook it on low heat in a Crock-Pot. Arm roast should be cooked using the slow moist cooking techniques while covering it with different types of liquids like red wine, soup, stock or even water as it cooks. Braising and stewing also work well with this meat cut, here’s an example:
For the best roast you’ll ever make with a 4 lb. arm roast, slow cook for about 5 hours at 300F with the following direction:
Chop 1 carrot, 1 celery stalk, half an onion and a slice or two of bacon and saute them together in a large pot until lightly browned. Remove from pot.
Salt and pepper the arm roast and then brown it on both sides in that same pot. Remove.
Deglaze pan with red wine, I had the tail end of a bottle of super cheap stuff.
Then throw back in the veggies, the roast, a large can of tomatoes (I used San Marzano), and a few sprigs of fresh rosemary (I really recommend not skimping with dry on that part because it’s the main flavor that gets infused). I also put marjoram in because I have that growing, but I don’t think it’s as important. The top of the roast will be sticking out of the tomato/wine concoction so I studded it with numerous garlic cloves so they would roast.
Put the pot in a 300 degree oven for as long as it takes for the meat to just be falling apart. It was like, 5 hours for me, and I turned the roast over about 2 hours in. Add more liquid if needed; I didn’t. When it was done I took the roast out and pulled out the bone and picked off the fat and threw it back in–it was semi-shredded by then–and served it on egg noodles.
Cooking Methods: Braise | Oven Roast | Pot Roast
Dishes related to this cut: