Arm Roast

(1) Arm Roast ~ 3-5 lbs. 

A classic cut that delivers rich beef flavor and incredible tenderness when cooked low and slow. Cut from the shoulder, it’s well-marbled and breaks down beautifully during braising, slow cooking, or roasting.

How to cook arm roast:

Season generously: Salt & pepper

Sear hard: on all sides in a hot Dutch oven with oil (this = flavor).

- Remove roast, sauté onion & garlic in the same pot.

- Add roast back in, pour in broth until it comes halfway up the meat.

- Cover and cook:

Oven: 300°F for 3–4 hours

Stovetop: very low simmer, 3–4 hours

- Add veggies for the last 60–90 minutes if you want.

- It’s done when it pulls apart with a fork, not when it hits a temp

Slow Cooker Method (easy win)

- Sear roast first (don’t skip this).

- Add to slow cooker with onion, garlic, broth.

- Cook 8–9 hours on low.

- Shred or slice against the grain. Spoon that gravy over everything.

100% Superior Montana Beef
Non-Hormone Treated Cattle (NHTC)
Processed in a USDA inspected facility